North Texas GIG

Vegetable Dishes

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Gluten Free Squash Casserole

8-10 green and yellow squash

1 block fat free or reduced fat Kroger or Philadelphia brand cream cheese, softened

1 can Old El Paso diced green chilies

1 tsp of fresh chili paste (from a tube in the refrigerated produce section) or ½ tsp crushed red pepper

½ tsp salt

½ - 1 tsp black pepper

½ tsp cumin

½ tsp ancho chili powder (or regular chili powder)

1 tsp onion powder

½ tsp garlic powder

1 package of gluten free corn bread mix such as Gluten Free Pantry brand

Dannon plain fat free yogurt or gluten free low fat sour cream

½ cup Grated sharp (Kraft or Kroger brand) cheddar cheese

Paprika

Gluten free bread crumbs or crushed GF crackers

½ stick melted real butter or Land O Lakes soft baking butter (it is ½ canola oil)

Mix and bake corn bread according to package directions.  This can be done the day before. 

Cook sliced squash in a round dish for 8 minutes in microwave.  Let sit for several minutes then drain in colander and return to dish.

Meanwhile, reduce 1 can Swanson Natural Goodness Chicken Broth to 2-3 tbsp of liquid in a small sauce pan. Remove from heat and set to side.  You may substitute Gluten Free chicken bouillon if you have it. 

In a big mixing bowl, mix cream cheese, green chilies, chili paste and seasonings with concentrated chicken broth.  Add yogurt or sour cream in small amounts until mixture soupy but not thin.  This will depend on how moist you like your casserole.

Mix in squash and crumbled corn bread (you want less corn bread than squash, don’t use the entire cake of cornbread.)

Coat a 9x13 baking dish with cooking spray and pour mixture into dish.   Spread with spatula. 

Sprinkle cheddar cheese and ½ cup bread crumbs or cracker crumbs over top.  Sprinkle with paprika as a colorful garnish.  Drizzle melted butter over top

Bake at 350 degrees for about 20 min. or until bubbly and browning on top.