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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.
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