Southwestern Squash Casserole

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

Heat Scale
Submit Recipe


1 pound yellow squash, sliced
1 pound zucchini, sliced
1 cup water
1 (10-3/4 oz.) can cheddar cheese soup
1 cup crushed tortilla chips
1 poblano chile, stemmed, roasted, peeled, seeded and chopped
1/4 cup chopped onion
2 Tbsp. taco seasoning
1 large egg, lightly beaten
1 cup (4 oz. ) shredded Monterrey Jack and Cheddar cheese blend


Place the first 3 ingredients in a large microwave-safe glass bowl, and cover tightly with plastic wrap. Pierce the plastic wrap with a fork several times to vent. Microwave on HIGH for 8-9 minutes or until the vegetables are tender, then drain well. Press between the layers of the paper towels to remove any excess moisture.

Stir together the cooked vegetables, cheddar cheese soup and the next 5 ingredients until they are well blended. Spoon into a lightly greased 11″ x 7″ baking dish and sprinkle evenly with the cheese.

Bake at 450F for 20 minutes or until the casserole is lightly browned.

Yields 6-8 servings.

Recipe from “Southern Living Magazine” September 2005.