I couldn't find the jalapeños in the can so I used a second can of the diced green chiles and added some ground red pepper. I was a little worried to serve it to my husband after a readers comment about the texture, but he loved it! Great recipe!!!
Tex-Mex Summer Squash Casserole
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.
22 Reviews for Tex-Mex Summer Squash Casserole
I used the full amount of jalapenos and WOW that's spicy! I do like spicy foods so I find it tolerable. With the lack of spices in this recipe I thought it would be bland. I think the dish is only as good as the salsa you use since that is where the bulk of flavor is coming from.
I added a can of drained/rinsed black beans to up the protein and fiber and make it a main dish. A handful of frozen corn would be a nice addition too. We like to eat this casserole with a side of tortilla chips. It is like a healthy version of nachos!
I would like to say, for the record, I have no idea what "summer squash" is. LoL I assumed it was the yellow squash and that's what I used. The flavor was great, the texture was not. My husband hated it. He ate it a little of it for dinner and never touched it again. I ate leftovers a few times, but then lost interest myself.
This is an excellent "go to" recipe for a crowd. It is very tasty and the heat level can be adjusted easily by adding more or less jalapenos and mild or medium salsa. I usually think cassaroles are heavy, but this has no cream or oil except the cheese. I used Sargento's Low fat 4 cheese Mexican blend (only 1 cup total) and it was excellent.
My husband and I love this recipe. I am making it again and I made it into a tex-mex summer squash lasagna. I layered this recipe with flour tortillas and refried beans and boca crumbles. MMMM