TEX-MEX SUMMER SQUASH CASSEROLE

Tex-Mex Summer Squash Casserole image

Provided by 5thCourse

Categories Vegetable

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 10

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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

Steps:

Quarter squash lengthwise and slice thinly crosswise.
Preheat oven 400 degrees. Grease a 9x13 baking dish.
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.
Bake until bubbling and tender, 35-45 minutes.
Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
Sprinkle with scallions and red onion.

Nutrition Facts : Calories 126.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 22.2, Sodium 329.3, Carbohydrate 9.3, Fiber 2, Sugar 4, Protein 7.4