Tex-Mex Summer Squash Casserole ala ~DKBB~

Tex-Mex Summer Squash Casserole ala ~DKBB~

(original recipe by Tommy Lambardo on www.tasteofhome.com)

3 to 4 medium yellow supper squash, sliced (about 5 cups)

2 cups shredded Pepper Jack cheese, divided

1 small onion, chopped

1 jalapeno, diced

1 Anaheim pepper, diced

1 Tbsp. olive oil

1 can black beans, rinsed and drained

¼ cup all-purpose flour

½ tsp. salt

¾ to 1 cup salsa

4 green onions, sliced

½ small red onion, diced

• Preheat oven to 400° F.
• In a small sautéing pan, sauté chopped onion, jalapeno, and Anaheim pepper in 1 Tbsp. olive oil under crisp-tender.
• In a large bowl, combine squash, ¾ cup cheese, sautéed onion/peppers, and black beans; sprinkle all with flour and salt; toss well to combine.
• Transfer all to a greased baking dish (13x9 or smaller…whatever size it all fits in best); bake, covered, 30 to 40 minutes, or until squash is tender.
• Spoon salsa over the top, sprinkle with remaining cheese; return to oven to bake, uncovered, 10 to 15 minutes more or until golden brown.
• Let stand 10 minutes before serving; top each serving with green and red onions.