Tex Mex Summer Squash Casserole

12 SERVINGS

Ingredients

• 2 1/4 pounds summer squash (about 10 cups sliced)
• 2/3 cup diced yellow onion
• 1 can (4 oz) chopped green chiles
• 1 can (4.5 oz) chopped jalapenos, drained
• 1/2 teaspoon salt (adjust to taste)
• 2 1/4 cups grated Cheddar cheese (about 7oz), divided
• 1/4 cup all-purpose flour
• 3/4 cup salsa
• 4 scallions, thinly sliced, for garnish
• 1/4 cup finely chopped red onion, for garnish

Directions

1. Preheat oven to 400F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Slice the squash into thin slices, crosswise. Depending on the size of the squash, you may want to quarter lengthwise first.
3. In a large bowl, combine squash, onion, chiles, jalapenos, salt and 3/4 cup of the cheese. Sprinkle flour over the mixture, then gently toss to coat. Transfer the mixture to the baking dish and spread evenly over the bottom. Cover with foil.
4. Bake the casserole 35 to 45 minutes, until the squash is tender and the casserole is lightly bubbling. Remove foil and spread salsa and remaining cheese over the casserole. Bake, uncovered about 20 minutes until the cheese is melted and golden.
5. Remove casserole from the oven and sprinkle scallions and red onion over the top.