Tex-Mex Summer Squash Casserole Recipe - Food.com
Jazzed up squash! If you prefer a milder dish, use a second can of chiles instead of the jalapenos.
Ingredients
- 2 1/4 lbs summer squash (about 10 cups)
- 2/3 cup yellow onion, finely chopped
- 1 (4 ounce) can green chilies, chopped
- 1 (4 1/2 ounce) can jalapenos, drained and chopped (1/2 cup)
- 1/2 teaspoon salt (to taste)
- 2 1/4 cups sharp cheddar cheese, grated and divided
- 1/4 cup flour
- 3/4 cup salsa
- 4 scallions, sliced for garnish
- 1/4 cup red onion, diced for garnish
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