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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Tex-Mex Summer Squash Casserole Recipe

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This recipe for Tex-Mex Summer Squash Casserole is from Food Around Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 c. finely chopped yellow onion
1 4-oz. can chopped green chilies, drained
1 4-1/2 oz. can chopped jalapenos, drained
1/2 t. salt, or to taste
2-1/4 c. grated extra-sharp Cheddar cheese, divided
1/4 c. all purpose flour
3/4 c. mild salsa
4 scallions, thinly sliced, for garnish
1/4 c. finely chopped red onion, for garnish
Directions:
Directions:
Preheat oven to 400º. Coat a 9 x 13-inch baking dish with cooking spray.
Combine squash, onion, chilies, jalapenos, salt and 3/4 c. cheese in a large bowl. Sprinkle with flour; toss to coat. Spread mixture in the baking dish and cover with foil.
Bake until casserole is bubbling and squash is tender, 35-40 minutes. Spoon salsa over the casserole and sprinkle with remaining cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion.
Personal Notes:
Personal Notes:
Variations: just use chilies (instead of chilies and jalapenos) for a milder dish. Add a can of black beans (drained and rinsed) for more protein.

 

 

 

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