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Tex-Mex Summer Squash Casserole

WebMD Recipe from

Total Time: 1 1/2 hrs

Tex-Mex Summer Squash Casserole

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can 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


Step 1
Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Step 2
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.
Step 3
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.

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