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Tex-Mex Summer Squash Casserole

kept byDRay72956

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat, covered, at 350 degrees F for about 40 minutes. Garnish just before serving.

Per serving: Calories 101, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 217 mg, Carbohydrate 9 g, Fiber 3 g, Protein 5 g, Potassium 265 mg. Daily Values: Vitamin C 30%. Exchanges: Vegetable 1,High-Fat Meat 0.5. Percent Daily Values are based on a 2,000 calorie diet


2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)

2/3 cup finely chopped yellow onion see savings

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 see savings

1/4 cup all-purpose flour

3/4 cup mild salsa see savings

4 scallions, thinly sliced, for garnish

1/4 cup finely chopped red onion, for garnish



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