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Tex-Mex Summer Squash Casserole
Ingredients
  • 7 medium yellow summer squash, sliced (about 10 cups)
  • 2-¼ cups shredded cheddar cheese, divided
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) diced jalapeno peppers, drained
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¾ cup salsa
  • 4 green onions, sliced
  • ¼ cup chopped red onion
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