Tex-Mex Summer Squash Casserole

OK - Perhaps I should wait until after I've tried this... but as I was making it today? It looked great and it's starting to make my entire house smell good too. I'm waiting on it to be ready so thought why not type up the recipe to share!

Tex-Mex- Summer Squash Casserole

2 1/4pound(s) summer squash, quartered lengthwise and thinly sliced crosswise
2/3cup(s) finely chopped yellow onion
1 can(s) chopped green chiles
1 can(s) chopped jalapeños (about 1/2 cup), drained
1/2 teaspoon(s) salt, or to taste
2 1/4cup(s) grated extra-sharp Cheddar cheese (about 7 ounces), divided
1/4 cup(s) all-purpose flour
3/4 cup(s) mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup(s) finely chopped red onion, for garnish

Directions

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

2.Combine squash, onion, chiles, jalapeños, 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.

Nutritional Information (per serving) Total Servings: 10
Calories 101
Total Fat 5g
Saturated Fat 4g
Cholesterol 15mg
Sodium 258mg
Total Carbohydrate 8g
Dietary Fiber --
Sugars --
Protein 5g
Calcium 0