Tex Mex Squash Casserole

Emily, Michael's sister, sent me this recipe and I have been wanting to try it. We had it as a side to grilled chicken along with some green beans. I thought it was delicious! I will probably take leftovers for lunch and eat it as a main course. The first picture is from my plate and the second picture shows what it looks like in the dish.

2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise

*I used 5 good sized squash

2/3 cup finely chopped yellow onion

1 4-ounce can chopped green chiles

1 4-1/2-ounce can chopped jalapenos (about 1/2 cup), drained

1/2 teaspoon salt, or to taste

2 1/4 cups grated extra-sharp Cheddar cheese (about 7 ounces), divided

1/4 cup all-purpose flour

3/4 cup mild salsa

4 scallions, thinly sliced, for garnish

1/4 cup finely chopped red onion for garnish

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20 to 30 minutes. Sprinkle with scallions and red onion