Dinner: Tex-Mex Summer Squash Casserole Recipe
Ingredients
7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups (9 ounces) shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
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
Instructions
Preheat oven to 400 °. In a large bowl, combine squash, 3/4 cup cheese, onion, chilies and jalapenos. Sprinkle with flour and salt; toss to combine.
Transfer to a greased 13x9-in. baking dish. Bake, covered, 30-40 minutes or until squash is tender.
Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, 10-15 minutes longer or until golden brown. Let stand 10 minutes. Top with green and red onions before serving.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
