If you’re looking for a fresh way to use summer squash, this Tex-Mex casserole brings big flavor to a simple ingredient. Combining tender squash with cheese, chiles, and bold spices, this dish turns a mild vegetable into something rich and satisfying. Tex-Mex cooking is known for its use of ingredients like peppers, cheese, and spices to create hearty, flavorful meals , and this recipe follows that tradition in an easy, approachable way. Whether you serve it as a side dish or a main, it’s a great option for summer meals or casual gatherings.
The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.
Ingredients:
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2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
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2/3 cup finely chopped yellow onion
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1 4-ounce can chopped green chiles
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1 4 1/2-ounce can chopped jalapenos (about 1/2 cup), drained
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1/2 teaspoon salt, or to taste
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2 1/4 cups grated extra-sharp Cheddar cheese (about 7 ounces), divided
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1/4 cup all-purpose flour
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3/4 cup mild salsa
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4 scallions, thinly sliced, for garnish
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1/4 cup finely chopped red onion for garnish
To Prepare:
1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup 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. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
Makes 12 servings.
Nutrition (and a Tip):
Per serving: 101 calories; 5 g fat (4 g sat, 0 g mono); 15 mg cholesterol; 8 g carbohydrate; 5 g protein; 3 g fiber; 258 mg sodium.
Nutrition bonus: Vitamin C (30% daily value).
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.
This casserole is proof that vegetables don’t have to be boring. With its cheesy texture and zesty kick, it’s a dish that even picky eaters can enjoy. Make it once, and it’s likely to become a go-to recipe when squash is in season.
