Tex-Mex Summer Squash Casserole

Name: Tex-Mex Summer Squash Casserole
Yield: 12
Ingredients: 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

Tex-Mex Summer Squash Casserole was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Tex-Mex-Summer-Squash-Casserole-recipe-9491.aspx" target="_blank">www.cooking.com.</a>

"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. Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350 degrees F for about 40 minutes. Garnish just before serving...."

INGREDIENTS

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2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)

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2/3 cup finely chopped yellow onion

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1 4-ounce can chopped green chiles

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1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained

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1/2 teaspoon salt, or to taste

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2 1/4 cups grated extra-sharp cheddar cheese (about 7 ounces), divided

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1/4 cup all-purpose flour

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3/4 cup mild salsa

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4 scallions, thinly sliced, for garnish

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1/4 cup finely chopped red onion for garnish

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