Photo: Greg Dupree; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Active Time:
15 Mins
Total Time:
5 Hours 15 Mins
Yield:
Serves 6

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.

How to Make It

Step 1

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

Step 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.

Step 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.