Squash and Green Chile Casserole Recipe

Southern Living Staff
Updated

Yields: Serves 6

Active time: 15 minutes

Total time: 5 hours 15 minutes

Ingredients

  • 4 tomatillos (about 7 oz.), husked and quartered

  • 2 (4-oz.) cans chopped green chiles

  • 10 cilantro sprigs, leaves and stems separated

  • 2 garlic cloves, smashed

  • 2 tablespoons apple cider vinegar

  • 1 1/2 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 1/2 cups uncooked long-grain white rice

  • 1 1/2 pounds yellow squash (about 3 medium squash), sliced

  • 1/2 pound zucchini (about 1 medium), sliced

  • 1/2 cup sour cream

  • 1 (16-oz.) block Monterey Jack cheese, shredded (about 4 cups), divided

Directions

  1. Process tomatillos, green chiles, cilantro stems, garlic, vinegar, salt, and pepper in a blender until mostly smooth, about 15 seconds.

  2. Place rice on bottom of a 5- to 6-quart slow cooker. Top with squash, zucchini, and tomatillo sauce. Cover and cook on LOW until squash is tender and rice is cooked, about 5 hours.

  3. Reduce slow-cooker heat to WARM; add sour cream and 3 cups of the cheese, and stir until cheese is melted. Sprinkle with cilantro leaves and remaining 1 cup cheese just before serving.