Tex-Mex Summer Squash Casserole  Recipe
Tex-Mex Summer Squash Casserole Recipe photo by Taste of Home

Tex-Mex Summer Squash Casserole Recipe

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Mild-flavored yellow squash gets a big boost from flavor-packed chilies, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing
MAKES:10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing
MAKES: 10 servings


  • 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

Nutritional Facts

3/4 cup equals 143 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 420 mg sodium, 12 g carbohydrate, 2 g fiber, 8 g protein.


  1. 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 1-1/2 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.
Originally published as Tex-Mex Summer Squash Casserole in Taste of Home June/July 2014

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Reviewed Oct. 25, 2015

"I was so excited to try this after reading the reviews, but for some reason, my hubby and I didn't like it. It was kinda mushy, and the flavors just seemed to mesh together-no layers of flavor."

Reviewed Jul. 20, 2015

"I've made this recipe several times and everyone who tastes it wants the recipe. I added 1/2 browned sausage and 1 can of diced tomatoes with green chiles, drained, to the recipe which made it a complete meal. I've also used a combination of yellow squash and zucchini. It's hard to go wrong with this recipe."

Reviewed Jul. 16, 2015

"Wonderful! I seeded the squash and left out the jalapenos, as I added jalapeno stuffed sausage to make it a complete meal. It was somewhat watery, but not too bad. We ate it cold for lunch the next day. It tasted even better cold, and also had thickened up. We enjoyed this dish!"

Reviewed Jul. 15, 2015

"This is also the perfect one dish meal by using a deep 9x13 baking dish and adding about 4 cups of shredded chicken or about 11/2 lbs of seasoned cooked and crumbled ground beef. Also I add 1 regular sized can of olives halved the speedy way by placing them on an inverted plastic container lid then topping them with another lid of the same size and running a knife between them. I fire roast my green chilies on the stove top and add probably more then the equivalent of a 4 oz can of them chopped and add some in the mix and on top, the more the better. I sub the jalapenos for 3 or 4 diced fresh Serrano peppers and for seasoning I add about 1 Tb of my own blend of taco seasoning mix. This makes enough for the 2 of us to have left overs the next night but certainly nowhere near 10 servings."

Reviewed Jul. 7, 2015

"This was tasty and very easy to prepare. I deviated a bit from the recipe in that I did not add the jalape?os nor the red onions. Based on the other reviews concerning the wateriness, I also seeded the squash and the resulting dish was not watery. I will keep this in my rotation of summer squash recipes."

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