Recipe

Tex-mex Summer Squash Casserole Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead. Prep:70m Cook:90m Servings:12	Mountainmam
	casserole squash onions green chiles jalapenos cheddar salsa red onion

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Ingredients

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)

2/3 cup finely chopped yellow onion

1 4-ounce can chopped green chiles

1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained

1/2 teaspoon salt, or to taste

2 1/4 cups grated extra-sharp cheddar cheese (about 7 ounces), divided

1/4 cup all-purpose flour

3/4 cup mild salsa

4 scallions, thinly sliced, for garnish

1/4 cup finely chopped red onion for garnish

Directions

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.

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