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Squash Casserole with Chiles

8/19/01 I concocted this with ingredients I had on hand and it turned out to be a real success. The idea came from an old squash casserole that had cream of mushroom soup. Since Byron has convinced me that creamed soups aren't healthy, I've been searching for alternatives. I think this one is a good choice.





List of Ingredients



• 3 medium yellow squash
  
• 3 medium zucchini
  
• 1 onion, chopped
  
• 1/2 package cornbread dressing mix (or 1/2 pan homemade cornbread)
  
• 1 cup cottage cheese
  
• 1 cup light sour cream
  
• 1/4 cup Feta cheese
  
• 2 eggs
  
• 3 roasted chiles (poblanos) or 1 can whole chiles
  
• Milk to moisten, if necessary
  
• Salt and pepper
  
• 2-3 tablespoons Parmesan
  






Instructions



1. Cut squash and zucchini into 1/4-inch thick slices. Chop onion. Place in a large saucepan with about 1/2 cup water. Bring to a boil. Simmer until tender, about 20 minutes. Do not drain.
   
2. Add next five ingredients (cornbread mix through eggs) and stir well.
   
3. Place strips of chiles on bottom of a buttered 13x9x2-inch baking dish. Top with half of the squash mixture. Repeat. Sprinkle Parmesan on top.
   
4. Bake at 350 degrees about 40 minutes. During last 15 minutes, add a little more cornbread dressing mix for a crunchy topping.
   






Final Comments


I would think that croutons, white bread dressing mix, or leftover bread cubes would do well in place of the cornbread. Probably corn, string beans, English peas, etc. would be nice additions.

I made a small casserole without the chiles and it, too, was good.