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5* Tex-Mex Summer Squash Casserole




Source of Recipe


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5* Tex-Mex Summer Squash Casserole

Tasteofhome.com – e-mail
Reviews rated this recipe 5 Stars!
Yield: 10 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing

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

Ingredients
• 7 medium yellow summer squash, sliced (about 10 cups)
• 2-1/4 cups (9 ounces) 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
• 1/4 teaspoon salt
• 3/4 cup salsa
• 4 green onions, sliced
• 1/4 cup chopped red onion

Directions
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 13x9-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.

3/4 cup equals 143 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 240 mg sodium, 12 g carbohydrate, 2 g fiber, 8 g protein.