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 ca chopped green chiles
• 1 4-1/2-ounc 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

---

Cooking Directions

Step 1

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Step 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.

Step 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.