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Tex-Mex Summer Squash Casserole Recipe Recipe

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This recipe for Tex-Mex Summer Squash Casserole Recipe is from The Bassett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 cups summer squash, sliced
4 1/2 oz green chilies, chopped
1/2 tsp salt
1/4 cup flour
4 scallions, sliced
2/3 cup yellow onion, chopped
4 1/2 oz jalapenos, chopped
2 1/4 cups cheddar cheese, grated
3/4 cup salsa
1/4 cup red onion, chopped
Directions:
Directions:

Preheat oven to 400.

Coat 9 by 13 inch baking pan with cooking spray.

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

Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa onto the casserole and sprinkle with the remaining 1 1/2 cups of cheese. Bakes, uncovered, until golden and heated through, 20 to 30 minutes. When ready to serve, sprinkle with scallions and red onion.

For potluck: Prepare up to 2 days ahead; cover & refrigerate. Rehat, covered, at 350 degrees for about 40 minutes. Garnish just before serving.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
.

 

 

 

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