Tex-Mex Summer Squash Casserole Recipe

Tex-Mex Summer Squash Casserole Recipe

  • 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise
  • 2/3 cup finely chopped yellow onion
  • 1 (4 ounce) can chopped green chiles
  • 1 (4.5 ounce) can chopped jalapenos, drained
  • 1/2 teaspoon salt, or to taste
  • 2 1/4 cups grated extra-sharp Cheddar cheese, 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
  1. Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. 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.
  3. 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.
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