Tex-Mex Summer Squash Casserole

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

TEST KITCHEN APPROVED

21 Reviews

Total Time:Prep: 15 min. Bake: 40 min. + standing

By Taste Of Home Editorial Team

Recipe by Tommy Lombardo, EUCLID, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 09, 2023

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

TEST KITCHEN APPROVED

Tex-Mex Summer Squash Casserole

21 Reviews Add your review

Yield:10 servings

Prep:15 min

Cook:40 min

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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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Directions

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.