- 7 medium yellow summer squash, sliced (about 10 cups)
- 2-1/4 cups (9 ounces) shredded cheddar cheese, divided
- 1 medium onion, chopped
- 1 can (4 ounces) chopped green chilies
- 1 can (4 ounces) diced jalapeno peppers, drained
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup salsa
- 4 green onions, sliced
- 1/4 cup chopped red onion
- 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.
- Transfer to a greased 13x9-in. baking dish. Bake, covered, 30-40 minutes or until squash is tender.
- Spoon salsa over top; sprinkle with remaining 1-1/2 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.
Reviews for Tex-Mex Summer Squash Casserole
Sort By :
Tried this recipe. Did not put all the peppers or hot spices because my husband has to stay away from spicy food. Just used the squash, flour, salsa, and I used mozzarella and cheddar shredded cheese. Was delicious and a quick fix meal.
I read some reviews indicating that it's "watery". This is what I did to eliminate that problem. I made only a half-recipe, but used the full amount of flour instead of reducing it by half. The consistency was excellent! My family really liked this. A change I'll try next time is to reduce the amount of jalapeños.
I used zucchini because that is what I had. I seeded the squash as I usually do and that cut down on the "watery" aspect. Delicious and easy to make! Good idea about turning it into soup...that's something I would do!
This recipe does a good job of balancing the freshness of the summer squash with the brightness of the spices of the chiles and pepper. I agree with other reviewers that the casserole remained slightly watery; however, the end result is a really flavorful dish.
The only reason I'm giving this recipe 4 stars as oppose to 5 is because it didn't reheat well. I loved this side dish when I made it, but when I packed the leftovers for lunch the next day, it took on some interesting flavors. Definitely a nice change up for summer squash though! Never thought I would want spicy squash, but it was surprisingly good!
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Casserole Side Dish Recipes >
- Cheese Recipes >
- Cinco de Mayo Recipes >
- Cinco de Mayo Side Dishes >
- Low Carb Recipes >
- Low Carb Side Dishes >
- Low Fat Recipes >
- Low Fat Side Dishes >
- Mexican Casseroles >
- Mexican Recipes >
- Mexican Side Dishes >
- Mexican Vegetarian Recipes >
- Side Dish Recipes >
- Squash Recipes >
- Subscriber-Exclusive Cheese Recipes >
- Subscriber-Exclusive Low Carb Recipes >
- Subscriber-Exclusive Low Fat Recipes >
- Subscriber-Exclusive Mexican Recipes >
- Subscriber-Exclusive Side Dish Recipes >
- Subscriber-Exclusive Squash Recipes >
- Subscriber-Exclusive Taste of Home Magazine Recipes >
- Subscriber-Exclusive Vegetarian Recipes >
- Summer Squash Recipes >
- Taste of Home Magazine Recipes >
- Taste of Home Magazine Side Dish Recipes >
- Taste of Home Magazine Vegetarian Recipes >
- Vegetable Side Dishes >
- Vegetarian Recipes >
- Vegetarian Side Dishes >