Tex Mex Summer Squash

• 2 1/4 poundssummer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
• 2/3 cupfinely chopped yellow onion
• 1 4-ounce canchopped green chiles
• 1 4-1/2-ounce canchopped jalapenos, (about 1/2 cup), drained
• 1/2 teaspoonsalt, or to taste
• 2 1/4 cupsgrated extra-sharp Cheddar cheese, (about 7 ounces), divided
• 1/4 cupall-purpose flour
• 3/4 cupmild salsa
• 4 scallions, thinly sliced, for garnish
• 1/4 cupfinely chopped red onion, for garnish

1. Preheat oven to 400u0b0F. Coat a 9-by-13-inch baking dish with cooking spray.
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.
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.

poundssummer squash, yellow onion, green chiles, jalapenos, teaspoonsalt, cheddar cheese, flour, salsa, scallions, red onion

Taken from www.epicurious.com/recipes/member/views/tex-mex-summer-squash-52415341 (may not work)