Tex-Mex Summer Squash Casserole Recipe

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

TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing

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 chilies
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

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

2. Transfer to a greased 13×9-in. baking dish. Bake, covered, 30-40 minutes or until squash is tender.

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