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.


  • 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.

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Lynn's Recipes: July 2013

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