This recipe makes a ton. It is great for a summer cookout. You can make this ahead of time and refrigerate until you are ready to bake the casserole. This goes great with the Taco Ranch Chicken I shared earlier this week. It is also great with steak and pork. We’ve made it several times over the last couple of months and it is always a hit!


  • 7 medium yellow squash, sliced
  • 2-1/2 cups shredded cheddar cheese, divided
  • 1 medium sweet onion, chopped
  • 1 (4-oz) can chopped green chiles
  • 1 (4-oz) can diced jalapeños, drained
  • 1/4 cup flour
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 3/4 cup salsa
  • 4 green onions, sliced
  • 1/4 cup chopped red onion


  1. Preheat oven to 400ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  2. In a large bowl, combine squash, 1 cup cheese, onion, green chiles and jalapeños. Sprinkle with flour, cumin and salt. Toss to combine.
  3. Transfer squash mixture to prepared pan.
  4. Bake, covered, for 30 to 40 minutes. Remove from oven and top with salsa and remaining 1-1/2 cups cheese.
  5. Bake uncovered for an additional 10 to 15 minutes. Top with green and red onions before serving.

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