BEST SQUASH CASSEROLE WITH GREEN CHILE-SUMMER SQUASH RECIPES
Sliced yellow squash and onions baked in a cheesey sauce and topped with a parmesan bread topping.
Provided by Evelyn
Categories Side Dish
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F
- Melt butter in a large skillet or wok over medium heat
- Add squash and onions, saute' until onions are translucent
- Place cooked squash and onions in a large mixing bowl, add cheddar cheese, parmesan cheese, sour cream, green chiles, salt and pepper
- Gently mix until well combine
- Pour the ingredients into a lightly oiled 2-quart baking dish ( or it can be sprayed with a cooking spray)
- Mix the breadcrumbs, parmesan cheese, and 1 tbsp melted butter in a small dish and sprinkle the crumb mixture on top of the casserole
- Bake, uncovered for 20 minutes until golden
- Remove from oven, let cool 5-10 minutes prior to serving.
- Garnish with chopped fresh parsley
Nutrition Facts : Carbohydrate 10 g, Protein 10 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 48 mg, Sodium 427 mg, Fiber 12 g, Sugar 4 g, Calories 229 kcal, UnsaturatedFat 6 g, ServingSize 1 serving
GREEN CHILIE SQUASH CASSEROLE
This is our favorite squash casserole. A change from the same old squash casserole that everyone serves. I especially like the fact that you don't pre-cook the squash. I'v been asked for this recipe when ever I take it to a gathering. Enjoy!
Provided by momstar
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, oil, and biscuit mix.
- Stir in chillies, onion, garlic and half of the cheese. Stir in squash. pour into a greased 9X13 inch baking dish.
- Bake at 350 degrees for 40 minutes; sprinkle with remaining cheese and bake 5 minutes more.
Nutrition Facts : Calories 357.2, Fat 27.9, SaturatedFat 9.1, Cholesterol 135.7, Sodium 409.5, Carbohydrate 15, Fiber 1.4, Sugar 4.5, Protein 12.6
CORN, SQUASH AND CHILE TRADITIONAL SIDE DISH
Steps:
- Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste.
GREEN CHILE SQUASH CASSEROLE RECIPE
Provided by JimMac
Number Of Ingredients 9
Steps:
- How to make it Cook the squash in boiling salted water until very soft; drain extremely well. Mash the squash until chunky. Add the butter and stir to melt in. Season with salt, garlic powder and pepper. Stir in all remaining ingredients and put in a greased casserole. Bake, uncovered, 325º 60 minutes until set and brow
GREEN CHILE CHICKEN CASSEROLE
I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
- Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
- Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
- Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.
Nutrition Facts : Calories 420.4 calories, Carbohydrate 27.4 g, Cholesterol 106.8 mg, Fat 20 g, Fiber 7.7 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 1063.8 mg, Sugar 3.8 g
CHILEAN BUTTERNUT SQUASH CASSEROLE
This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. I've changed this recipe only slightly from the Chilean Squash in the Moosewood Cookbook. You can substitute mashed pumpkin or yams (unsweetened, of course!), but the butternut is best and worth the effort. A tip for easier clean up: I just mash the squash right in the casserole and mix everything there. I wipe off the upper sides wih a clean, damp dish towel and pop it in the oven. I've been tempted to add a cup or two of cooked rice or other grain to make it even more hardy, but I haven't tried that yet... Note: cook time does not include time for baking the squash; that can be done ahead and refrigerated.
Provided by Meredith K.
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut squash in half lengthwise and scoop out seeds.
- Bake cut sides down at 425° 45- 50 min.
- or until very soft at thick end.
- Let squash cool and scrape out of the shell; mash as smoothly as you can.
- Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.
- Add peppers and salt, stir, cover and leave on low heat 5 min.
- Preheat oven to 350°.
- Stir beaten eggs into mashed squash.
- Add corn, sautéd vegies and grated cheddar; stir to mix well.
- Bake 20 min.
- covered; uncover and bake 20- 30 min.
- more.
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