As the working mother of an 11 month old, I hardly ever get enough time to cook good wholesome meals for the family. It’s more important to me now than ever to prepare meals for my daughter that are home cooked and include fresh natural ingredients. The trouble is finding recipes that are baby friendly and still enjoyable for us adults. Oh, and having the time to cook them of course!
I became acquainted with this dish, Baked Squash & Green Chile, at a dinner party I attended and it was a huge hit. When I asked about the recipe, I came to find out that the overwhelming flavor was coming from the green chiles my girlfriend had purchased online from a little family farm in Hatch, NM called Berridge Farms. I had to try them out, the dish was mild enough for everyone, but bursting with flavor! I ordered the chiles for myself the very next day and have been using them in our family meals ever since. The Baked Squash & Green Chile recipe is so easy and a particular favorite at our dinner table, so much so that I just have to share the wealth! Enjoy!
Baked Squash and Green Chile Casserole Recipe
6-8 Zucchini or Yellow squash
½ chopped onion
2 slices of toast, crumbled
½ lb grated Monterrey Jack
3 slices cooked bacon, crumbled
Garlic salt to taste
6 roasted, peeled, chopped green chile
1 small diced can of tomatoes, drained
Put chopped squash and onion in pan, cover with water, boil 5-10 minutes, or until tender.
Add tomatoes and green chile to squash/onion mixture.
In 8/8 baking dish, layer squash mixture, crumbled toast, crumbled bacon, and grated cheese.
Bake at 350 degrees for 25 minutes.
Guest post written by: Miranda Imperi, Recipe By: Lisa Asel