Prep Time:20 minutes
Total Time:1 1/2 hours
Yields: 12 servings
Chiles and cheese turn the summer squash into a satisfying, zesty casserole. The jalapenos make this dish a bit on the spicy/or hot side, but if your preference is for a milder version, substitute with 2 cans of diced green chiles instead.
- 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
- 2/3 cup finely chopped yellow onion
- 1 4-ounce can chopped green chiles
- 1 4-1/2-ounce can chopped jalapenos, (about 1/2 cup), drained
- 1/2 teaspoon salt, or to taste
- 2 1/4 cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
- 1/4 cup all-purpose flour
- 3/4 cup mild salsa
- 4 scallions, thinly sliced, for garnish
- 1/4 cup finely chopped red onion, for garnish
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl.
- Sprinkle with flour; toss to coat. #Spread the mixture in the prepared baking dish and cover with foil.
- Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes.
- Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese.
- Bake, uncovered, until golden and heated through, 20 to 30 minutes.
- Sprinkle with scallions and red onion.