Tex-Mex Summer Squash Casserole
From mountainmama 15 years agoIngredients
- 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups) shopping list
- 2/3 cup finely chopped yellow onion shopping list
- 1 4-ounce can chopped green chiles shopping list
- 1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained shopping list
- 1/2 teaspoon salt, or to taste shopping list
- 2 1/4 cups grated extra-sharp cheddar cheese (about 7 ounces), divided shopping list
- 1/4 cup all-purpose flour shopping list
- 3/4 cup mild salsa shopping list
- 4 scallions, thinly sliced, for garnish shopping list
- 1/4 cup finely chopped red onion for garnish shopping list
How to make it
- Preheat oven to 400 degrees F.
- Coat a 9-by-13-inch baking dish with cooking spray.
- Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
- Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
- Make Ahead Tip:
- Cover and refrigerate for up to 2 days. Reheat, covered, at 350 degrees F for about 40 minutes. Garnish just before serving.
People Who Like This Dish 5
- gprgrl77 Austin, TX
- greentreefrogs TN
- myrna Leuven, BE
- debbie919 Manahawkin, NJ
- clbacon Birmingham, AL
- henrie Savannah, GA
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The Rating
Reviewed by 5 people-
Sounds good, I've been searching for a good squash casserole recipe, you have my 5
henrie in Savannah loved it -
Sounds good, I've been searching for a good squash casserole recipe, you have my 5
henrie in Savannah loved it -
This sounds so good...anything Tex-Mex catches my attention, thanks so much!
debbie919 in Manahawkin loved it
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