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Title: Tex-Mex Summer Squash Casserole
Categories: Squash, Cheese, Vegetables, Chilies, Salsa
Yield: 10 servings

10 c Yellow summer squash; sliced
- (about 10 cups)
2 1/4 c Shredded cheddar cheese;
- divided
1 md Onion; chopped
4 oz Can chopped green chilies
4 oz Can diced jalapeno chilies;
- drained
1/4 c A-P flour
1/2 ts Salt
3/4 c Salsa
4 Green onions; sliced
1/4 c Chopped red onion

Set oven @ 400-|F/205-|C.

In a large bowl, combine squash, 3/4 cup cheese, onion,
chiles and jalapenos. Sprinkle with flour and salt; toss
to combine.

Transfer to a greased 13" X 9" baking dish. Bake,
covered, until squash is tender, 30-40 minutes.

Spoon salsa over top; sprinkle with remaining 1 1/2 cups
cheese. Bake, uncovered, until golden brown, 10-15
minutes longer. Let stand 10 minutes. Top with green
and red onions before serving.

Tommy Lombardo, Euclid, Ohio

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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