Tex-Mex Summer Squash Casserole

August 11, 2006

Tex-Mex Summer Squash Casserole

Contributed by Lyn Hart, TCSA. Adapted from EatingWell.com

Preheat oven to 400°
Oil 9 x 13 pan

2 ¼ lbs summer squash, quartered lengthwise & thinly sliced crosswise (~ 10 cups)
2/3 cup finely chopped yellow onion
2-3 tomatillos, chopped
1 can drained & rinsed pinto beans
2 4oz cans chopped green chiles (mild or hot—if you like very spicy food, substitute 1 can of chopped jalapenos for 1 of the green chiles)
½ tsp salt, or to taste
2 ¼ cups grated extra sharp cheddar (~7 ozs, divided)
1/3 cup flour
¾ cup salsa (heat index your preference)
4 scallions, thinly sliced for garnish
¼ cup finely chopped red onion for garnish
Sour cream or greek yogurt for topping
Chopped avocado for topping

Combine squash, onion, tomatillos, beans, chiles, salt, and ¾ cup of the cheese in a large bowl.
Sprinkle with flour; toss to coat.
Spread mixture in oiled pan & cover with foil.
Bake casserole until it is bubbling & squash is tender, about 35-45 minutes.
Spoon salsa over casserole, sprinkle with remaining 1 ½ cups cheese.
Return to oven uncovered & bake until golden, 20-25 minutes.
Sprinkle with scallions & red onions, then serve.
Top individual portions with sour cream or yogurt and chopped avocado if desired.


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