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Tex-Mex Summer Squash Casserole

 Tex-Mex Summer Squash Casserole
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
10 ServingsPrep: 15 min. Bake: 40 min. + standing

Ingredients

  • 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

Directions

  • 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.

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Tex-Mex Summer Squash Casserole (continued)

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.