Tex-Mex Summer Squash Casserole

Summer 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.7 (180 votes)

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.

"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...
Tex-Mex Summer Squash Casserole

23 Reviews for Tex-Mex Summer Squash Casserole


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


This has become a summer staple at our house. I don't use the jalapenos, use a mix of zucchini & summer squash, and use shredded colby-jack.


Great way to use all that squash from our CSA! I added one large fresh tomato to the squash mixture to give it more color. Next time I'll try adding black beans--what a great idea.


I used 2 T. chopped jalapeno instead of the jarred, and added one can of drained black beans. Used a lot of salsa- covered the top! There was a little more juice in the bottom of the cooked pan than I like, but I just used a big spoon and took some out (didn't want the squash to get mushy). This was quite delicious- a terrific meatless meal- and we will definitely make this again!


delicious and super easy to make! I added chicken chorizo to make it a full one-dish meal. yum!!! also agree with the other posters: definitely needs extra salsa. I doubled the salsa, which made it a bit too wet. next time I make it, I'll try an extra 1/3 cup.


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