Mexican Summer Squash Casserole
A cheesy baked casserole of yellow squash and zucchini with green chiles, salsa, and melted cheddar.
- 80
- min
- 10
- servings
- ~440
- kcal per serving
- Difficulty:
- Easy
01Method
- 1
Heat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with cooking spray.
- 2
In a large bowl, mix together the yellow squash, zucchini, half the cheddar, green chiles, onion, and salt. Dust with flour and toss until evenly coated. Spread the mixture into the prepared dish and cover tightly with foil.
- 3
Bake until the squash is tender and the filling is bubbling, 35 to 40 minutes. Remove the foil, spoon the salsa evenly over the top, and scatter the remaining cheddar on top. Return to the oven uncovered and bake until golden and heated through, about 20 more minutes.
- 4
Top with sliced green onions just before serving.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
