Tex Mex Summer Squash

Name: Tex Mex Summer Squash
Ingredients: 2 1/4 poundssummer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups); 2/3 cupfinely chopped yellow onion; 1 4-ounce canchopped green chiles; 1 4-1/2-ounce canchopped jalapenos, (about 1/2 cup), drained; 1/2 teaspoonsalt, or to taste; 2 1/4 cupsgrated extra-sharp Cheddar cheese, (about 7 ounces), divided; 1/4 cupall-purpose flour; 3/4 cupmild salsa; 4 scallions, thinly sliced, for garnish; 1/4 cupfinely chopped red onion, for garnish

10 ingredients

3 steps

Ingredients

2 1/4 poundssummer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cupfinely chopped yellow onion
1 4-ounce canchopped green chiles
1 4-1/2-ounce canchopped jalapenos, (about 1/2 cup), drained
1/2 teaspoonsalt, or to taste
2 1/4 cupsgrated extra-sharp Cheddar cheese, (about 7 ounces), divided
1/4 cupall-purpose flour
3/4 cupmild salsa
4 scallions, thinly sliced, for garnish
1/4 cupfinely chopped red onion, for garnish

Directions

1

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2

Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3

Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.