Southwestern Squash Casserole
Southwestern Squash Casserole - CRAZY good!!! Great side dish for all your tex-mex dishes!! Squash, cheddar cheese, onion, green chiles, jalapeños, cumin, salsa, green onions, red onion. Everyone loved this easy side dish recipe. Great for a potluck and cookout.
This Southwestern Squash Casserole is a new favorite in our house. Squash, onions, peppers, salsa and cheese. All of our favorite flavors in one dish. YUM! We ate this a couple of days in a row and it was delicious every single time.
This recipe makes a ton. It is great for a summer cookout. You can make this ahead of time and refrigerate until you are ready to bake the casserole. This goes great with the Taco Ranch Chicken I shared earlier this week. It is also great with steak and pork. We've made it several times over the last couple of months and it is always a hit!
yield: 10
Southwestern Squash Casserole
INGREDIENTS:
- 7 medium yellow squash, sliced
- 2-1/2 cups shredded cheddar cheese, divided
- 1 medium sweet onion, chopped
- 1 (4-oz) can chopped green chiles
- 1 (4-oz) can diced jalapeños, drained
- 1/4 cup flour
- 1/2 tsp cumin
- 1/2 tsp salt
- 3/4 cup salsa
- 4 green onions, sliced
- 1/4 cup chopped red onion
INSTRUCTIONS:
- Preheat oven to 400ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
- In a large bowl, combine squash, 1 cup cheese, onion, green chiles and jalapeños. Sprinkle with flour, cumin and salt. Toss to combine.
- Transfer squash mixture to prepared pan.
- Bake, covered, for 30 to 40 minutes. Remove from oven and top with salsa and remaining 1-1/2 cups cheese.
- Bake uncovered for an additional 10 to 15 minutes. Top with green and red onions before serving.
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