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Ingredients

• 2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
• 2/3 cup finely chopped yellow onion
• 1 4-ounce can chopped green chiles
• 1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained
• 1/2 teaspoon salt, or to taste
• 2 1/4 cups grated extra-sharp Cheddar cheese (about 7 ounces), divided
• 1/4 cup all-purpose flour
• 3/4 cup mild salsa
• 4 scallions, thinly sliced, for garnish
• 1/4 cup finely chopped red onion for garnish

Description

Tex-Mex Summer Squash Casserole - The Huffington Post

Kitchen Daily