Tex-Mex Summer Squash Casserole
Makes 12 servings
Getting started Equipment you will need: cutting board/knife, colander, spoon, large bowl, 9 x 13-inch baking dish, spatula Preheat oven to 400° Do right away when you get home: Action step 1
2 1/4 lbs. summer squash (about 10 cups)
2/3 cup yellow onion
1 (4 1/2 oz.) can chopped jalapeños
1 (4 oz.) can chopped green chiles
3/4 cup finely shredded sharp cheddar cheese
1/4 cup flour Cooking spray
3/4 cup mild salsa
1 1/2 cups finely shredded sharp cheddar cheese
1/4 cup red onion
1. Chop squash lengthwise into quarters and thinly slice. Finely chop onion. Drain jalapeños. Combine ingredients in a large bowl. Coat a 9 x 13-inch baking dish with spray. Spread mixture into dish and cover with foil. Bake for 35 to 45 minutes, until bubbling and squash is tender.
2. Spoon salsa over casserole and sprinkle with cheese. Bake, uncovered, for another 20 to 30 minutes until golden and heated through.
3. Chop scallions into thin slices. Chop onion into fine pieces. Sprinkle onto casserole and serve.
Suggested Side Items: grilled pork chops and Spanish rice
Tips: The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead. This dish can be prepared up to two days ahead of time. Prepare casserole through step 2 (without baking between steps) and refrigerate.
Bake, covered, at 350 degrees, for about 40 minutes. Garnish with ingredients from step 3 just before serving.
Shopping list: Summer squash (2 1/4 lbs.) 4 oz. can chopped green chiles Finely shredded sharp cheddar cheese (2 ¼ cups) Yellow onion 4 ½ oz. can chopped jalapenos Scallions (4) Red onion
Check for: Salt Salsa Flour