Tex-Mex Summer Squash Casserole
Hope you enjoy as well.
★★★★★ 1 vote5
2 1/4 lbsummer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cfinely chopped yellow onion
4 ozchopped green chilies (canned)
1/2 cchopped jalapenos, drained (canned)
1/2 tspsalt, or to taste
2 1/4 cgrated extra-sharp cheddar cheese (about 7 oz.), divided
1/4 call-purpose flour
3/4 cmild salsa
4scallions, thinly sliced, for garnish
1/4 cfinely chopped red onion for garnish
How to Make Tex-Mex Summer Squash Casserole
- Preheat oven to 400 degrees F.
- Coat a 9x13-inch baking dish with cooking spray
- Combine squash, onion, chilies, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat everything. Pour the mixture in the prepared baking dish and cover with foil.
- Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Remove from oven. Sprinkle with scallions and red onion.