green and yellow squash
block fat free or reduced fat Kroger or Philadelphia
brand cream cheese, softened
can Old El Paso diced green chilies
tsp of fresh chili paste (from a tube in the
refrigerated produce section) or ½ tsp crushed red
1 tsp black pepper
tsp ancho chili powder (or regular chili powder)
tsp onion powder
tsp garlic powder
package of gluten free corn bread mix such as Gluten
Free Pantry brand
Dannon plain fat free yogurt or gluten free low fat sour
cup Grated sharp (Kraft or Kroger brand) cheddar cheese
Gluten free bread crumbs or crushed GF crackers
stick melted real butter or Land O Lakes soft baking
butter (it is ½ canola oil)
and bake corn bread according to package directions.
This can be done the day before.
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.
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.
squash and crumbled corn bread (you want less corn bread
than squash, don’t use the entire cake of cornbread.)
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
350 degrees for about 20 min. or until bubbly and
browning on top.