Tex-Mex Summer Squash Casserole

• 2 1/4 lbs summer squash (about 10 cups)
• 2/3 cup yellow onion, finely chopped
• 1 (4 ounce) can green chilies, chopped
• 1 (4 1/2 ounce) can jalapenos, drained and chopped (1/2 cup)
• 1/2 teaspoon salt (to taste)
• 2 1/4 cups sharp cheddar cheese, grated and divided
• 1/4 cup flour
• 3/4 cup salsa
• 4 scallions, sliced for garnish
• 1/4 cup red onion, diced for garnish

1. Quarter squash lengthwise and slice thinly crosswise.
2. Preheat oven 400 degrees. Grease a 9x13 baking dish.
3. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil.
4. Bake until bubbling and tender, 35-45 minutes.
5. Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more.
6. Sprinkle with scallions and red onion.

summer, yellow onion, green chilies, jalapenos, salt, cheddar cheese, flour, salsa, scallions, red onion

Taken from www.food.com/recipe/tex-mex-summer-squash-casserole-309289 (may not work)