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tex-mex summer squash casserole

(1 rating)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

I was looking for something new to do with summer squash and found this recipe on cooking.com. It was a hit. I have been asked for the recipe more than once. it is just a little different. The recipe calls for chopped jalapenos and cheddar cheese. I didn't have the cheddar on hand, but did have a cheese called "3 Alarm" cheese, with japapenos, chipotle, and habaneros. We loved it. Hope you enjoy as well.

►
(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For tex-mex summer squash casserole

  • 2 1/4 lb
    summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
  • 2/3 c
    finely chopped yellow onion
  • 4 oz
    chopped green chilies (canned)
  • 1/2 c
    chopped jalapenos, drained (canned)
  • 1/2 tsp
    salt, or to taste
  • 2 1/4 c
    grated extra-sharp cheddar cheese (about 7 oz.), divided
  • 1/4 c
    all-purpose flour
  • 3/4 c
    mild salsa
  • 4
    scallions, thinly sliced, for garnish
  • 1/4 c
    finely chopped red onion for garnish

How To Make tex-mex summer squash casserole

  • 1
    Preheat oven to 400 degrees F.
  • 2
    Coat a 9x13-inch baking dish with cooking spray
  • 3
    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.
  • 4
    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.
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