Ingredients Jump to Instructions ↓

  1. 3 medium yellow squash (aldi)

  2. 2 tbsp Smart Balance

  3. 50/50 butter Blend

  4. 1 1/2 cups Baby Portabello mushrooms

  5. 2 medium banana pepper , Raw

  6. 1 lb ground beef

  7. 1 1/4 oz Original taco seasoning Mix

  8. 1 cup Chunky tomato & herb pasta sauce ,

  9. 1/4 cup Shiraz wine

  10. 2 egg

  11. 2 cups Chard, Swiss

  12. 1 cup Shredded Mozzerella cheese

  13. 1/2 cup Shredded monterey jack cheese

  14. 2 tbsp Thai Holy basil

  15. 1/2 cup asiago cheese Shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 and spray a glass pan ( 8x11.5x2 ) with Pam.

  2. Prepare the ground beef in accordance with the taco seasoning packet and set aside.

  3. Saute the banana peppers and sliced mushrooms in the margarine.

  4. Mix the tomato sauce and wine together and pour over peppers and mushroms stir well. To this add the prepare taco beef. Mix, reduce heat and let simmer to cook off excess liquid.

  5. Thickly slice length-wise the yellow squash to make the "noodle" ribbons. Stack these in a glass loaf pan edge-wise, cover with plastic wrap and cook in the microwave. You are looking to partially cook by steaming it in its own juices the squash and in the process cook out some of that liquid which you don't need to add to your casserole.

  6. Mix up the egg, mozzerella, monterey jack, shredded Swiss Chard, and chopped Thai basil. See Photo Layer the casserole:

  7. yellow squash ribbon 2. cheese mixture 3. meat mixture 4. repeat.

  8. Bake casserole, uncovered for 45 minutes See Photo . Remove from oven, sprinkle with Asiago cheese and return to oven for another 10-15 minutes. You are looking for melted, bubbly brown cheese.

  9. Let sit for at least 15 minutes before serving.

  10. You can make this ahead then bake it. If you do, you'll notice that a good bit of moisture will pool up from the casserole. Drain off most of this before baking.

  11. Nutrition Info:


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