Tex-Mex Summer Squash Casserole
“Mild-flavoured yellow squash gets a big boost from flavour-packed chiles, jalapenos and red onion. This side dish also works with zucchini.” —Tommy Lombardo, Euclid, Ohio
Photo: Taste of Home Tex-Mex Summer Squash Casserole Tex-Mex Summer Squash Casserole
| Servings|| Prep Time|| Cook Time|
| 10servings|| 15minutes|| 40minutes + standing|
| Servings|| Prep Time|
| 10servings|| 15minutes|
| Cook Time|
| 40minutes + standing|
- 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.
- Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes.
- 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.
3/4 cup: 143 calories, 8g fat (5g saturated fat), 27mg cholesterol, 420mg sodium, 12g carbohydrate (5g sugars, 2g fibre), 8g protein.