Name: Tex-Mex Summer Squash Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings
Cuisine: North America, Mexican
Ingredients: 7 medium yellow summer squash, sliced (about 10 cups); 2-1/4 cups shredded cheddar cheese, divided; 1 medium onion, chopped; 1 can (4 ounces) chopped green chiles; 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

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Tex-Mex Summer Squash Casserole

40 min10 servings

Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio

Ingredients

7 medium yellow summer squash, sliced (about 10 cups)

2-1/4 cups shredded cheddar cheese, divided

1 medium onion, chopped

1 can (4 ounces) chopped green chiles

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

1 Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine.

2 Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes.

3 Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.