Chile Zucchini Casserole
Submitted by playcaredaycare
Tender zucchini baked over a layer of sharp cheddar spread with green chiles, cream of chicken soup, and crunchy buttered breadcrumbs. A cheesy, comforting casserole in 40 minutes.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minWhen the garden is overflowing with zucchini and you need something beyond zucchini bread, this casserole is your move.
Sharp cheddar cheese spread lines the bottom of the dish, then gets topped with a warm mixture of tender zucchini, diced green chiles, onion, and cream of chicken soup bound together with beaten eggs.
Buttered breadcrumbs go on top and bake to a golden, crunchy crust.
It’s the kind of retro casserole that disappears fast at potlucks and family dinners.
Kitchen Tips
- Cook the zucchini just until tender, not soft. It continues cooking in the oven, and overcooked squash turns the casserole watery.
- Spread the cheese evenly across the bottom of the dish. It melts into a gooey layer that acts almost like a second crust.
- Use seasoned breadcrumbs for extra flavor, or crush up some butter crackers for a richer, more Southern-style topping.
Ingredients
Directions
Cook squash until tender.
Spread cheese spread in bottom of casserole.
Warm soup in small pan.
Add rest of the ingredients, then squash.
When thoroughly mixed and warm, pour over cheese in casserole.
Spread buttered bread crumbs over top.
Bake in 350℉ (180℃) F oven until browned, about 30 minutes.
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