Southwestern Summer Squash Casserole
Casseroles are one of the easiest meals that you can make for a large crowd. While everyone loves traditional casseroles, putting a new twist on a new favorite is sure to impress all your friends and family. Keep this southwestern summer squash casserole recipe in mind for your next party.
You will need:
- Non-stick cooking spray
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 medium yellow squash, sliced
- Salt and freshly ground black pepper
- 2 fresh green chilies of your choice, sliced
- 1 bunch scallions, white and green part only, chopped
- 2 cloves of garlic, minced
- ¾ cup mayonnaise
- 4 ounces cream cheese, softened
- 2 large eggs
- 2/3 cup freshly grated parmesan cheese, divided
- 10 to 12 butter crackers, crushed
Then you will need to:
- Preheat your oven to 350 degrees. Spray an 8 by 8 inch baking dish with the cooking spray and set aside.
- Heat the olive oil and butter over medium high heat in a large sauté pan. Add the yellow squash and cook for 4 to 5 minutes, or until the squash begins to soften. Add the scallions and chilies and cook for another 3 to 4 minutes. Stir in the garlic. Remove from the heat and allow to slightly cool.
- Blend the cream cheese, mayo, and eggs together until smooth. Stir in ½ cup of the parmesan.
- Transfer the squash mixture to the prepared baking dish. Pour the egg mixture over the squash. Top with the remaining cheese, followed by the crushed crackers. Lightly spray the crackers with the cooking spry.
- Bake for 30 to 40 minutes, or until heated through and the cracker topping is lightly browned.
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