Tex-Mex Summer Squash Casserole (Smaller, Milder Version) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. This milder variation doubled the green chiles and left out the jalapenos. Adapted from . summer squash, , yellow onion , chopped green chiles , salt, extra-sharp full-fat Cheddar cheese, all-purpose flour mild salsa cvt Ingredients:
1 1/8 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 5 cups) |
1/3 cup finely chopped yellow onion |
113 g (4-ounce can) chopped green chiles (109422), drained |
1/4 teaspoon salt, or to taste |
3 1/2 oz (1 1/8 cups) grated extra-sharp full-fat cheddar cheese (99785), divided |
2 tablespoons all-purpose flour |
3/8 cup (1/4 cup plus 2 tbsp) mild salsa |
Directions:
1. Preheat oven to 400°F. Coat an 8-by-8-inch baking dish with cooking spray.
2. Combine squash, onion, chiles, salt and 1/4 cup plus 2 Tbsp cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes (may be less for this half recipe!). Spoon salsa over the casserole and sprinkle with the remaining 3/4 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes (or less!).
4. May cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes (or less!).
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