Mexican Squash Casserole

10 cups sliced yellow squash
4oz can of green diced chilies, drained
1 jalapeño diced

2 1/2 cups cheese (I used mexican blend)
1/4 cup of flour
1 jar of chunky salsa

Pre heat oven to 400

Mix squash, chili, jalapeño, 3/4 cup of cheese and salt and pepper in a big bowl, put that In a 13x9 greased baking dish.

Bake covered for 20-30 min.

Spoon salsa over the top, add chopped cilantro, and cheese to the top, bake uncovered for another 15 minutes.

Top with green onion and enjoy 

Gotta do something with all the squash that is coming out of the gardens... .. I think this would work for zucchini too..
It was awesome, but I would add ground taco meat to it next time...

Oh, the wild game freezer went out last friday... and I lost all of my venison, turtle stew and turkey stew.. :(
I found the freezer after all of the meat defrosted... 


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