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Southern-inspired summer squash casserole gets a Southwestern makeover with fresh chiles!


Servings

4-6

Total time

0 minutes


Ingredients

  • nonstick cooking spray
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola or olive oil
  • 5 medium yellow squash (1 3/4 to 2 pounds) (sliced)
  • salt and freshly ground black pepper (to taste)
  • 2 fresh green chilies of your choice (hot or mild) sliced
  • 1 bunch scallions, white and light green part only (chopped)
  • 2 cloves garlic (minced)
  • ¾ cup mayonnaise
  • 4 ounces cream cheese (softened)
  • 2 eggs
  • ⅔ cup freshly grated Parmesan cheese (divided)
  • 10 to 12 butter crackers (such as Ritz) (crushed)


Method

  1. Preheat oven to 350 degrees.  Spray an 8 x 8-inch baking dish with cooking spray.  Set aside.
  2. Heat butter and oil over medium-high heat in a large sauté pan.  Add the yellow squash and cook 4-5 minutes or until squash begins to soften.  Add the chiles and scallions and cook another 3-4 minutes.  Stir in garlic.  Remove from heat and allow to cool slightly.
  3. Blend mayonnaise, cream cheese and eggs together until smooth.  Stir in 1/2 cup cheese.
  4. Transfer squash mixture to the prepared baking dish.  Pour egg mixture over squash.  Top with remaining cheese followed by crushed crackers.  Lightly spray crackers with cooking spray.
  5. Bake 30 to 40 minutes or until heated through and cracker topping is lightly browned.

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