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Tex-Mex Summer Squash Casserole

Created by dienia b on July 30, 2015

2 1/4 pounds squash (summer yellow, quartered lengthwise and thinly sliced crosswise, about 10 cups)
2/3 cup yellow onion, finely chopped
1 can (4 ounce) chili pepper, chopped
1/2 cup jalapeno peppers, chopped (canned, drained)
2 1/4 cup extra-sharp cheddar cheese, grated (about 7 ounces), divided

Step 1: Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Step 2: Combine squash, onion, chiles, jalapeños, and 3/4 cup cheese in a large bowl, Sprinkle with flour; toss to coat.
Step 3: Spread the mixture in the prepared baking dish and cover with foil.
Step 4: Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes.
Step 5: Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese.
Step 6: Bake, uncovered, until golden and heated through, 20 to 30 minutes.
Step 7: Sprinkle with scallions,avocado and red onion.