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Snellville

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Tex-Mex Summer Squash Casserole

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 jalapenos, 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

Preheat oven to 400 degrees. In a large bowl, combine squash, 3/4 cup cheese, onion, chilies and jalapenos. Sprinkle with flour and salt; toss gently to combine. Transfer to a greased 13x9-inch baking dish. Bake, covered, 30 to 40 minutes, or until squash is tender. Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, 10 to 15 minutes longer or until golden brown. Let stand 10 minutes. Top with green onion and red onion before serving. Makes 10 servings. 

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