Tex-Mex Summer Squash Casserole

• 7 medium yellow summer squash, sliced (about 10 cups)
• 2-1/4 cups shredded cheddar cheese, divided
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chiles
• 1 can (4 ounces) diced jalapeno peppers, drained
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup salsa
• 4 green onions, sliced
• 1/4 cup chopped red onion

1. Preheat oven to 400u0b0. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine.
2. Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes.
3. Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

cheddar cheese, onion, green chiles, jalapeno peppers, allpurpose, salt, salsa, green onions, red onion

Taken from www.tasteofhome.com/recipes/tex-mex-summer-squash-casserole/ (may not work)