Tex Mex Summer Squash Casserole

By á-178825

10 servings

Ingredients

• 7 med yellow summer squash, sliced (about 10 cups). Could use zucchini squash with or instead.
• 9 oz (2 1/4 c) shredded cheddar cheese, divided
• 1 med onion, chopped
• 4 oz can chopped green chilies
• 4 oz can diced jalapeño peppers, drained
• 1/4 c all purpose flour
• 1/2 t salt
• 3/4 c salsa
• 4 green onions, sliced
• 1/4 c chopped red onion

Preparation

Step 1

Preheat oven to 400. In Lg bowl combine squash, 3/4 c cheese, onions, chilies & jalapeños. Sprinkle with flour & salt; toss to combine.

Transfer to greased 13x9 baking dish. Bake covered 30-40 min until squash is tender.

Spoon salsa over top; sprinkle with remaining 1 1/2 c cheese. Bake uncovered 10-15 min longer until golden brown. Let stand 10 min. Top with green & red onions before serving.

Note: will be less watery if seeds are removed from the squash.