Tex-Mex Summer Squash Casserole

By Mimimidge

Ingredients

• 2 1/4 lbs. summer squash, quartered lengthwise and thinly slice crosswise (10 cups)
• 2/3 cup onion, chopped
• 1 4 oz. can chopped green chilies
• 1 4.5 oz. can chopped jalapenos
• 2 1/4 cups grated extra sharp chedar cheese
• 1/4 cup all-purpose flour
• 3/4 cup mild salsa
• 4 green onions, thinly sliced for garnish
• 1/4 cup red onion chopped for garnish

Preparation

Step 1

Heat oven to 400

Coat a 9x13 baking dish with cooking spray.

Combine squash, onion, chilies, jalapenos and 3/4 cup of cheese in a large bowl. Sprinkle with flour, toss to coat. Spread the mixture in the prepared baking dish, 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 remaining 1 1/2 cups of cheese. Bake uncovered until golden and heated through, 20-30 minutes. Sprinkle with red and green onions.