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    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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