Tex-Mex Summer Squash Casserole Friday June 30, 2017


7 medium yellow summer squash, sliced (about 10 cups)
2 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 4 oz can chopped green chilies
1 4 oz diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 tsp salt
3/4 cup salsa
4 green onions, sliced (optional)
1/4 cup chopped red onion (optional)


Preheat oven to 375 deg. In a large bowl, combine squash, 1 cup cheese, onion, chilies and jalapenos. Sprinkle with flour and salt; toss to combine. Transfer to a greased 13x9-in. baking dish. Bake, covered, 30-40 minutes or until squash is tender. Spoon salsa over top; sprinkle with remaining 1 cup cheese. Bake, uncovered, 10-15 minutes longer or until golden brown. Let stand 10 minutes. Top with green and red onions before serving if desired.