Mexican Summer Squash Casserole
Description
This Mexican-style squash casserole recipe features zesty chile peppers, your favorite red salsa, and a bubbly layer of sharp Cheddar cheese on top.
Ingredients
•
1 serving cooking spray
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1 1/4 pounds unpeeled yellow squash, quartered lengthwise and sliced
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1 pound peeled zucchini, quartered lengthwise and sliced
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2 1/2 cups shredded, reduced-fat sharp Cheddar cheese, divided
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2 (4 ounce) cans chopped green chile peppers, drained
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2/3 cup finely chopped onion
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1 teaspoon salt
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1/4 cup all-purpose flour
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3/4 cup mild or medium salsa
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1 tablespoon finely sliced green onion, or to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2
Combine yellow squash, zucchini, 1 ¼ cups Cheddar cheese, chile peppers, onion, and salt in a large bowl; sprinkle with flour and toss to coat. Transfer mixture to the prepared baking dish; cover with aluminum foil.
3
Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Discard foil; spread salsa on top and sprinkle with remaining 1 ¼ cups Cheddar cheese. Continue baking, uncovered, until golden and heated through, about 20 minutes.
4
Garnish with green onions just before serving.