Tex-Mex Summer Squash Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
A great way to use all that zucchini! If you want a milder version, omit the jalapenos and add an extra can of chopped green chilies. Ingredients:
10 cups summer squash, sliced |
4 1/2 oz green chilies, chopped |
1/2 tsp salt |
1/4 cup flour |
4 scallions, sliced |
2/3 cup yellow onion, chopped |
4 1/2 oz jalapenos, chopped |
2 1/4 cups cheddar cheese, grated |
3/4 cup salsa |
1/4 cup red onion, chopped |
Directions:
1. Preheat oven to 400.
2. Coat 9 by 13 inch baking pan with cooking spray.
3. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup of cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared pan and cover with foil.
4. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa onto the casserole and sprinkle with the remaining 1 1/2 cups of cheese. Bakes, uncovered, until golden and heated through, 20 to 30 minutes. When ready to serve, sprinkle with scallions and red onion.
5. For potluck: Prepare up to 2 days ahead; cover & refrigerate. Rehat, covered, at 350 degrees for about 40 minutes. Garnish just before serving.
|
|