Filled with fresh zucchini and squash, this casserole doesn't require the oven.

Recipe by Southern Living August 2017

Gallery

Photographer: Greg Dupree; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Recipe Summary

active:
15 mins
total:
5 hrs 15 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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