Tex-Mex Summer Squash Casserole

 

Lynn demonstrates how to make a delicious side dish, Tex-Mex Summer Squash Casserole.  This casserole can be made with zucchini or yellow squash, or you can use a mixture.  This recipe was adapted from foodenthusiasm blog via Pinterest.  Serves 8.

Ingredients:

  • 3 medium summer squash, sliced thin, (about 8 cups)
  • Small sweet onion, diced
  • ½ sliced pickled jalapeno peppers, drained*
  • ¼ cup all purpose flour
  • ¾ cup salsa
  • 1-1/2 cups shredded Mexican or Cheddar cheese, divided

Preheat oven to 350°.  Spray a 9x13" casserole dish with cooking spray and set aside.

Combine squash, onions, jalapeno peppers,  ¾ cup cheese and flour in a large bowl.  Mix to combine.

Pour mixture into the casserole dish and cover with foil.  Bake for 30-40 minutes, or until squash is soft.

Remove from oven, spread salsa and remaining cheese over top.  Pepper to taste.  Bake uncovered  for an additional 15-20 minutes, or until cheese begins to brown.

*If you don't like a lot of spice, substitute with diced canned green chili peppers.

Comment or watch this Recipe on You Tube

Follow me on:
YouTube
Twitter
Facebook
Instagram

Lynn's Recipes: July 2013
www.lynnsrecipes.com

-------
Click here for a handy Conversion Chart

Please note that this site uses cookies to to make our site work and ensure the best experience.

If you choose not to change your browser settings and continue to use this website, you agree to their use.