This tasty casserole mixes bright yellow squash with spicy green chiles for a fun twist. It’s creamy, cheesy, and super easy to whip up—perfect for any meal!
I love how this dish brings a little kick to the table without being too spicy. Plus, it makes great leftovers for lunch! Just heat it up and enjoy all over again.
Key Ingredients & Substitutions
Yellow Squash: Fresh yellow squash is the star here. You can also use zucchini if you prefer a milder taste, or even a mix of both for more color and flavor.
Green Chiles: I like using canned green chiles for a quick option, but you could roast fresh green chiles if you’re feeling adventurous! You could also skip the chiles for a milder dish.
Onion: A medium onion adds depth. If you’re not a fan of onion, feel free to leave it out or use shallots for a gentler flavor.
Cheddar Cheese: I use sharp cheddar for a cheesy punch. Monterey Jack or Pepper Jack also works well for a different twist. If you’re watching calories, reduced-fat cheese can be a suitable substitute.
Mayonnaise & Sour Cream: These add creaminess. You could use Greek yogurt in place of sour cream for a healthier option, or make it dairy-free with vegan substitutes.
How Do I Get the Squash Just Right?
The key to perfect yellow squash is cooking it just until tender, so it holds its shape in the casserole. Here’s how you can do it:
- Slice your yellow squash evenly to ensure they cook uniformly.
- Sauté the onions until soft before adding the squash. This builds a great flavor base.
- Cook the squash for about 5-7 minutes until just tender but not mushy. You want them to maintain a little bite.
This way, you’ll enjoy a wonderful texture in your casserole and avoid it turning into mush in the oven!
Easy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups yellow squash, sliced
- 1 cup chopped green chiles (mild or medium heat), drained
- 1 medium onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Salt and black pepper to taste
For the Topping:
- 1/2 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, plus 25-30 minutes for baking. In total, you’re looking at around 45-50 minutes to get this delicious casserole ready to serve. It’s simple and a wonderful addition to any meal!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish. This will keep your casserole from sticking and make for easy serving later on.
2. Sauté the Vegetables:
In a large skillet over medium heat, add a little oil or butter and toss in the chopped onion. Sauté until it’s soft and translucent, about 5 minutes. Next, add the sliced yellow squash, cooking for another 5-7 minutes until it’s slightly tender. Be sure to season it with some salt, pepper, and garlic powder for great flavor. Remove from heat once done.
3. Mix the Casserole Filling:
In a large mixing bowl, combine the sautéed squash and onions with the chopped green chiles, mayonnaise, sour cream, and half of the shredded cheddar cheese. Stir everything together until it’s well mixed and creamy.
4. Assemble the Casserole:
Transfer the delicious mixture into your prepared casserole dish, spreading it evenly to create a nice base. This way, every bite will be packed with flavors!
5. Prepare the Topping:
In a small bowl, mix the crushed crackers (or breadcrumbs), melted butter, and the remaining cheddar cheese until combined. Sprinkle this crunchy topping evenly over your squash mixture to give it a lovely golden finish when baked.
6. Bake and Serve:
Place the casserole in the oven and bake for 25-30 minutes or until the top is golden and bubbly. It’s going to smell amazing in your kitchen! Once it’s out of the oven, let it rest for about 5 minutes to set before serving. Enjoy it warm as a comforting side dish or a light main course!
This delightful casserole combines the mild flavor of yellow squash with a nice kick from the green chiles, all wrapped in creamy cheese and crunchy topping. Perfect for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Squash?
Absolutely! While yellow squash is the star of this recipe, you can substitute it with zucchini or even a mix of both for added color and flavor.
How Can I Make This Dish Spicier?
If you like a little more heat, consider using medium or hot green chiles instead of mild. You can also add a pinch of cayenne pepper or some diced jalapeños to the filling for an extra kick!
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole a day in advance. Just assemble it without baking, cover it tightly, and refrigerate. When you’re ready to serve, bake it straight from the fridge, adding a few extra minutes to the baking time.
What’s the Best Way to Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave until warm. If it seems dry, add a splash of cream or milk to keep it creamy!
