Tex-Mex Summer Squash Casserole

5thCourse's Note:

Jazzed up squash! If you prefer a milder dish, use a second can of chiles instead of the jalapenos.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 2 ¼ lbs summer squash (about 10 cups)
• 2⁄3; cup yellow onion , finely chopped
• 1 (4 ounce) can green chilies , chopped
• 1 (4 ½ ounce) can jalapenos , drained and chopped (1/2 cup)
• ½ teaspoon salt (to taste)
• 2 ¼ cups sharp cheddar cheese , grated and divided
• ¼ cup flour
• ¾ cup salsa
• 4 scallions , sliced for garnish
• ¼ cup red onion , diced for garnish

Directions:

1. Quarter squash lengthwise and slice thinly crosswise.
2. Preheat oven 400 degrees. Grease a 9x13 baking dish.
3. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
4. Bake until bubbling and tender, 35-45 minutes.
5. Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
6. Sprinkle with scallions and red onion.

Reviews

[Siava]

This is really good. I wasn't paying attention and mixed the salsa with the squash mixture instead of putting it on top near the end. Didn't make a difference. It still turned out great. I

[Chef #862505]

Had a lot of squash to get rid of, was a hit at last minute dinner party. My boyfriend who actively dislikes squash even had seconds!