Southwestern Summer Squash Casserole
From a Chef's Kitchen
Southern-inspired summer squash casserole gets a Southwestern makeover with fresh chiles!
- 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)
- Preheat oven to 350 degrees. Spray an 8 x 8-inch baking dish with cooking spray. Set aside.
- 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.
- Blend mayonnaise, cream cheese and eggs together until smooth. Stir in 1/2 cup cheese.
- 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.
- Bake 30 to 40 minutes or until heated through and cracker topping is lightly browned.