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Tex-Mex Summer Squash Casserole

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, 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

Ingredients

  • 7 medium yellow summer squash, sliced (about 10 cups)
  • 2-1/4 cups shredded cheddar cheese, divided
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chiles
  • 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, chiles and jalapenos. Sprinkle with flour and salt; toss to combine.
  • Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes.
  • Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.
Nutrition Facts
3/4 cup: 143 calories, 8g fat (5g saturated fat), 27mg cholesterol, 420mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 8g protein.

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