Tex Mex Squash Casserole

Tex Mex Squash Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 7

    medium yellow summer squash, sliced (about 10 cups)

  • 2

    (8 ounces) shredded cheddar or Colby-Monterey Jack cheese, divided

  • 1

    medium onion, chopped

  • 1

    can (4 ounces) chopped green chilies

  • 1

    can (4 ounces) diced jalapeno peppers, drained

  • ¼

    cup all-purpose flour

  • ½

    teaspoon salt

  • ¾

    cup salsa

  • 4

    green onions, sliced

  • ¼

    cup chopped red onion

Directions

Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chilies and jalapenos. Sprinkle with flour and salt; toss to combine. 2. Transfer to a greased 13x9-in. baking dish. Bake, covered, 30-40 minutes or until squash is tender. 3. Spoon salsa over top; sprinkle with remaining 1-1/4 cups cheese. Bake, uncovered, 10-15 minutes longer or until golden brown. Let stand 10 minutes. Top with green and red onions before serving. Yield: 10 servings.


Nutrition

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