Tex-Mex Summer Squash Casserole

TOTAL TIME: Prep: 15 min. Bake: 40 min. + standing
MAKES: 10 servings

Ingredients

• 7 medium yellow summer squash, sliced (about 10 cups)
• 2-1/4 cups (9 ounces) shredded cheddar cheese, divided
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chilies
• 1 can (4 ounces) diced jalapeno peppers, drained
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup salsa
• 4 green onions, sliced
• 1/4 cup chopped red onion

Directions

1. Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chilies and jalapenos. Sprinkle with flour and salt; toss to combine.
2. Transfer to a greased 13x9-in. baking dish. Bake, covered, 30-40 minutes or until squash is tender.
3. Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, 10-15 minutes longer or until golden brown. Let stand 10 minutes. Top with green and red onions before serving. 

Yield: 10 servings.

Nutritional Facts
3/4 cup equals 143 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 420 mg sodium, 12 g carbohydrate, 2 g fiber, 8 g protein.