Squash casserole - there’s lots of ways to prepare it, but we’d venture to guess that if you are a Hatch Green Chile fan, this version will probably be a favorite in your house.
The creamy, cheesy mixture with the fire from the chiles is something new and exciting for a large group or keep it small and have a lot to yourself.
Squash casserole is often a side dish, but this one is so good that you can easily serve it as a main dish.
So shop our Frozen Chile now to get your key ingredient and give it a try. During July 2018, we are clearing out our Freezer, so use coupon code “MYCHILE” to get 15% OFF!
This recipe was modified from HomeSick Texan
- 4 New Mexican Connection Frozen Hatch Chiles
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 pounds summer squash, sliced into 1/4” rounds
- 1/2 cup chopped cilantro
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 pound (4 cups) shredded Monterey Jack cheese
- 4 large eggs
- 1/2 cup whole milk
- 1/2 cup finely crushed saltines
- Thaw and Peel the skin off the frozen chile
- Remove the Seeds and Stem
- Dice up the chile
- In a large skillet, melt the butter on medium-low heat.
- Add the diced onion and cook for about 5 minutes.
- Add the minced garlic and cook about 30 seconds longer.
- Add the squash, and occasionally stir until the squash is softened or about 5-7 minutes.
- Stir in the cilantro, salt, black pepper, and cumin.
- Turn off the heat. Taste and adjust seasonings.
- Preheat the oven to 350°F and grease a 3-quart baking dish
- For easier mixing, transfer the squash to a large mixing bowl.
- Add the diced chiles, flour, and baking powder. Stir until well distributed.
- Add the cheese and stir until well combined.
- Whisk together the eggs with milk
- Pour over the squash and stir until well combined.
- Lightly sprinkle half the crushed saltines along the bottom of the baking dish.
- Pour in the squash mixture into the dish and then sprinkle the rest of the saltines on top.
- Bake uncovered for 30-35 minutes or until the casserole is set and the top is lightly browned in places.
- Serve warm.