Tex-Mex Summer Squash Casserole

Jolayne Cooper


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 vote
20 Min
1 Hr 15 Min


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
scallions, thinly sliced, for garnish
1/4 c
finely chopped red onion for garnish


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

About Tex-Mex Summer Squash Casserole

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #squash, #cheesy, #tex-mex