Tex-Mex Summer Squash Casserole |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Jazzed up squash! If you prefer a milder dish, use a second can of chiles instead of the jalapenos. Ingredients:
2 1/4 lbs summer squash (about 10 cups) |
2/3 cup yellow onion, finely chopped |
1 (4 ounce) can green chilies, chopped |
1 (4 1/2 ounce) can jalapenos, drained and chopped (1/2 cup) |
1/2 teaspoon salt (to taste) |
2 1/4 cups sharp cheddar cheese, grated and divided |
1/4 cup flour |
3/4 cup salsa |
4 scallions, sliced for garnish |
1/4 cup red onion, diced for garnish |
Directions:
1. Quarter squash lengthwise and slice thinly crosswise.
2. Preheat oven 400 degrees. Grease a 9x13 baking dish.
3. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
4. Bake until bubbling and tender, 35-45 minutes.
5. Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
6. Sprinkle with scallions and red onion.
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