Home Casseroles Vegetable Casseroles Squash Casseroles

Tex-Mex Summer Squash Casserole

Name: Tex-Mex Summer Squash Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings.
Cuisine: North America, Mexican
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

20 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 40 min. + standing

Makes

10 servings

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

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

Next Recipe

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.

Tex-Mex Summer Squash Casserole

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home