Tex-Mex Summer Squash Casserole

Tex-Mex Summer Squash Casserole

24 Reviews
From: EatingWell Magazine, Summer 2004

Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2¼ pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
  • ⅔ cup finely chopped yellow onion
  • 1 4-ounce can chopped green chiles
  • 1 4- ½-ounce can chopped jalapenos, (about ½ cup), drained
  • ½ teaspoon salt, or to taste
  • 2¼ cups grated extra-sharp Cheddar cheese, (about 7 ounces), divided
  • ¼ cup all-purpose flour
  • ¾ cup mild salsa
  • 4 scallions, thinly sliced, for garnish
  • ¼ cup finely chopped red onion, for garnish


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Combine squash, onion, chiles, jalapenos, salt and ¾ 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 1½ cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat, covered, at 350°F for about 40 minutes. Garnish just before serving.

Nutrition information

  • Per serving: 124 calories; 7 g fat(4 g sat); 2 g fiber; 9 g carbohydrates; 7 g protein; 44 mcg folate; 22 mg cholesterol; 3 g sugars; 0 g added sugars; 508 IU vitamin A; 22 mg vitamin C; 167 mg calcium; 1 mg iron; 432 mg sodium; 330 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ high-fat meat

Reviews 24

April 30, 2019
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By: scannon
Super tasty! I substituted chipotle chiles in adobo sauce for the canned green chiles. Gives it a smokey flavor that is divine. I accidentally used hot Ghost Pepper salsa instead of the mild Abuelita salsa I had meant to use (got the jars mixed up). Pretty hot but wow it is good.
November 02, 2015
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By: EatingWell User
Easy to make and delicious! I made the recipe as instructed just this first time to test and it came out very tasty. It was quick and easy to prepare, just chop and combine a few things and let the oven do the work! It was a bit spicy for the more wussy of my guests but I loved it. It used up five medium-small yellow summer squash. I think this concoction could even be thrown into a tortilla and made into a healthy burrito. There seemed to be plenty of cheese and flavor so next time I might try adding a little less on top or substitute light cheese and see how that goes. Pros: Uses up a lot of squash! Great flavor and ease of prep Cons: Takes a long time to bake
August 13, 2014
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By: EatingWell User
Cumin and Chili Powder Kicked it Up! We made this with patty pan squash, since our share had an abundance, and 3 of those made for a veggie overflow. I love the stir-in flour idea, so much easier than having to pan-prep something else. We did halve the recipe to use an 8x8 pan, and got 6 hearty servings instead. Made it the night before, and viola, an easy weeknight meal for the fam. The extra-sharp cheese really made this come together, but we also tossed in maybe 1 t. of cumin and half that of chili powder, plus a bit of queso fresca we had to use up, and got a nice sloppy slice, just like our King Ranch chicken. This would be a killer alternative of King Ranch for vegetarians, and we may try squash instead of tortillas next time we make that! Shallots and jalapeno replaced the red onions and scallions as garnish because we didn't have them, and it came out really cute. Biggest surprise: My kid relished this dish. Pros: Great use of squash, and kid friendly Cons: Without added spice might be bland
August 12, 2013
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By: EatingWell User
One of, if not the best meatless squash casseroles I've prepared. I've been cooking for a long,long time and am always looking for healthy recipes. Will forward this one to my family and friends!
September 17, 2012
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By: EatingWell User
Great Base Recipe I added black beans, chopped tomato and frozen corn to make this more of a meal. I also added spices to the veggies, cumin, garlic and onion powder, chipotle lime, and pepper. Along with some flour (I didn't measure it out) I added cornmeal, since people found it to be too liquid-y. My dish came out amazing! This is def a keeper recipe! Pros: Great base, make it what you want! Cons: None!
August 20, 2012
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By: EatingWell User
Definitely A Keeper This dish was so good. Made it for a church function and everyone loved it. I used 2 cans of green chilies instead of the jalepenos. Next time I will do 1/2 zuchinni and maybe some chicken to make it a full meal. Pros: Healthy
July 16, 2012
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By: Tiffany H.
Yummy use for zuchhini! YUM! This will now be my go-to recipe for fresh-from-the-garden zucchini! To try this out for myself first, I used one 13oz zucchini, 1/8c onion, 1/8 cup chopped jarred jalapenos, sprinkle of salt (we're not salt fans), about 2 handfuls of fiesta blend shredded cheese (the only cheese we had on hand), enough salsa to cover most of the top, and a sprinkle of white whole wheat flour. I didn't have the garnish suggestions, so I left those out, as well as the can of green chilies. I loved how this came out! (FYI - You want to bake this until the squash is tender but not mushy!) I baked my smaller portion for 20 minutes covered, uncovered for 10. I plan to make the full-sized recipe for a family get-together on Sunday. I also can't wait to try all of the reviewers' suggestions for making this a meal - they sound delicious! Pros: Easy, delicious
July 13, 2012
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By: EatingWell User
A Complete Meal! This recipe is awesome! To make it a complete meal, we added lean ground turkey with a little taco seasoning. It was very delicious and my family couldn't get enough of it. I plan on trying to make-ahead and freeze it for this fall, since the only downside is heating up the kitchen with the oven being on for about an hour. Pros: quick, easy, adaptable, very delicious! Cons: just heating up the kitchen.
July 10, 2012
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By: EatingWell User
My new favorite Summer Squash recipe I really loved this dish. I am not a fan of really spicy foods, so I did skip the green chiles & jalapenos. I did add some salt-free fiesta lime seasoning for some spicy flavor. Also, great without the garnishes.
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