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Cheesy Squash Casserole


***Update:


The below squash casserole is amazing. Last night I changed it up by swapping the poblano for red bell pepper and used a mixture of yellow crook neck squash, zucchini, and patty pan. I also wanted to make it a bit larger so I used a whole Vidalia onion. I added a bit of dried Italian herbs (basil, oregano, parsley). Instead of crushed tortilla chips I added some crushed Ritz crackers to the top. I left out the corn. Equally delicious just slightly different. This recipe is very adaptable, half the time I leave out the rice…depends. Make it your way! Scroll down for more specific instructions.








I love a good southern cheesy squash casserole but wanted to change it up a bit as we are swimming in squash right now. We love spicy food and I have been on a real poblano pepper kick. This casserole has just the right amount of zest without being too hot. The corn chip topping adds a nice crunch that I couldn’t get enough of. If you are looking to change up your summer squash routine or need a fun side for a bbq or potluck, this is your ticket. Plus, it’s so easy to make!


What you need:


1/2 -3/4 cup sour cream

1/2 block cream cheese (4 oz) softened

1/2 cup shredded monterrey jack cheese

1/2 cup shredded cheddar cheese

1/2-3/4 cup crushed corn chips

2 tbsp butter

2 tbsp olive oil

1 tsp oregano

salt and pepper

2 small squash or one large

2 small zucchini or one large

1 vidalia onion

1 large poblano pepper

2 ears fresh corn, removed from the cob








Begin by adding olive oil and butter to a sauté pan and heating to medium. Also, preheat your oven to 350. Toss in your chopped pepper and onion and add a bit of salt and pepper. Stir occasionally while they soften (10-12 minutes). Add about a tsp of oregano and turn the heat to low. Now gently fold in your cream cheese, sour cream, and shredded cheeses. Reserve a bit of extra cheese for the topping. Fold in the finely sliced squash and add another dash of salt and pepper. Transfer to a baking dish if your current pan isn't suitable for the oven. Add the crushed corn chips and extra cheese to the top and bake in the oven about 15-20 minutes or until bubbly and golden on top.




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