Green Chiles and tomatillos give this classic casserole a Southwestern makeover. There is no need to heat up your oven on a hot summer afternoon in order to make your favorite squash casserole. This delicious Tex-Mex twist makes good use of your abundant harvest of both yellow squash and zucchini. The addition of rice to the recipe helps to make this a satisfying side dish, or even a main dish. Assemble the recipe and head outdoors for some fun in the sun. This tasty slow cooker squash casserole will be ready for you when you return. Here are a few quick tips to keep in mind for a successful slow cooking experience: Slow cooking requires little fat, so trim the excess from meats and poultry. Preserve the flavor of fresh herbs by adding them to the dish once it comes out of the slow cooker. Removing the slow cooker lid while cooking releases valuable heat, so resist the urge to check on the dish as it cooks. There is no need to stir ingredients in a slow cooker unless your recipe calls for it. Slow cooking creates moisture, so you often don’t need as much liquid as when you are cooking in an oven. Use only the amount called for in the recipe.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.