TEX MEX SUMMER SQUASH CASSEROLE

TEX MEX SUMMER SQUASH CASSEROLE image

Number Of Ingredients 10

2 1/4 pounds summer squash quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4 oz can chopped green chilies
1 4-1/2 ounce can chopped jalapenos (about 1/2 cup) drained (I omitted this and added another can dice green chilies)
1/2 teaspoon salt or to taste
2 1/4 cups grated extra sharp cheddar cheese (about 7 ounces) divided
1/4 cup all purpose flour
3/4 cup mild salsa (I used more)
4 scallions, thinly sliced for garnish
1/4 cup finely chopped red onion for garnish

Steps:

Preheat oven to 400 degrees. Coat a 9 x 13 inch baking dish with cooking spray. Combine, squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toas to coat. Spread the mixture in the prepared baking dish and cover with foil. Bake the casserole until it is bubbling and the squash is tender 35-45 minutminuetses. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cup cheese. Bank uncovered until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion. THIS WAS DELICIOUS!!!!!!