Headed towards back to the basics living.

Aunt V’s Green Chile Squash Casserole

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Mmmm…this is one of my favorite dishes from DH’s family (specifically Aunt V). I had it for the first time way back when and was hooked. The recipe has been shared and re-shared through family and friends so I thought I’d share it with you hoping your family will enjoy it too. I think it makes a great spring time dish because you get that fresh veggies feeling from the squash and carrots while the sour cream and soup keep things a little hardy for those days and nights when the wind just won’t die down and let things warm up.

Then there’s that bite of heat from the green chile. Such a New Mexico staple. If you don’t live in New Mexico you could order it online through here. Their chile is pretty delish and probably the most widely available, although DH and always get ours from an old HS buddy of his that grows it. We’d like to stick with local small producers-even if we aren’t quite so local anymore. You could always try the little cans of diced chilies I’ve seen in many a grocery store-although I’ve never tried it myself. And you could always forgo the chile for little ones and for that matter the chicken is optional too.

I actually made it by myself for the first time a couple of nights ago and was a bit nervous. I do best with a little hand holding for favored family recipes. Who wants to be the one ruining a family classic? Not me! But there I was doing my best to just follow the recipe and not get too paranoid. DH had thirds. I’ll take that as a good sign! Hope you enjoy!

Squash Casserole:

The Goods:

1 Pkg. Stove top Dressing Mix (approx. 2.5 cups)

1/2 c.  Butter or Margarine

6 c. Squash (Yellow or Zucchini), chopped

1/4 c. onion, chopped

1 c. Carrots, grated

1/2 c. Green Chile, chopped (optional)

1 can Cream of Chicken Soup

1 c. Sour Cream

2 c. Chicken, Cooked and Shredded (or diced) (optional)

The Grind:

Cook veggies in a small amount of water for 10 minutes.

Squash, carrots and green chile all go in the pot! (The chiles are MIA here because I was waiting for them to thaw out a bit more before adding.)

Drain vegetables well, add prepared chicken.

Mix soup and sour cream together, add to veggie mix.

In a 13 x 9 pan put dressing mix, pour butter over this and stir, set aside 1/2 c. Pat the rest of dressing onto bottom of pan.

Buttered and waiting!

Pour veggie mix on top  of dressing and then sprinkle with remainder of dressing. Bake @ 350 degrees for 20-30 min.

I would have got a shot of the whole pan but I forgot to take a pic before we dived in! (We we're pretty hungry!)



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