This comforting casserole combines tender yellow squash with zesty green chiles for a yummy treat. It’s creamy, cheesy, and super simple to make—perfect for any meal!
When I make this, I can’t resist the delicious smell filling my kitchen. It’s a hit with family and friends. Plus, it’s a great way to sneak in some veggies! 🌼
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish. If yellow squash isn’t available, zucchini is a great substitute. They both have a similar texture when cooked!
Diced Green Chiles: I like using mild chiles for a subtle kick. If you want more heat, choose the hot variety. For a milder option, you can even skip them or use bell peppers.
Cheddar Cheese: Shredded cheddar brings great flavor. You could substitute with Monterey Jack or Pepper Jack for a twist. For a healthier option, use reduced-fat cheese.
Sour Cream and Mayonnaise: This combo keeps the casserole creamy. If you need a lighter alternative, Greek yogurt is a fantastic substitute for both!
Crushed Crackers: Buttery crackers add a nice crunch. If you prefer gluten-free, try using gluten-free crumbs or crushed corn chips.
How Can I Sauté Yellow Squash Perfectly?
Sautéing the squash correctly ensures it’s tender yet holds its shape in the casserole. Here’s how to do it:
- Heat your skillet over medium heat and add a small amount of oil or butter.
- Add the sliced yellow squash and chopped onion, stirring occasionally.
- Cook for about 8-10 minutes until they are tender, but don’t overcook—aim for a slight bite.
- Drain any extra liquid. This prevents a soggy casserole!
Taking care during this step makes a big difference in the final texture of your casserole.
Easy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
- 4 cups yellow squash, sliced
- 1 medium onion, finely chopped
- 1 can (4 oz) diced green chiles (mild or hot, to taste)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup crushed buttery crackers (such as Ritz) or bread crumbs
- 2 tablespoons butter, melted
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or butter for greasing the baking dish
How Much Time Will You Need?
This casserole takes about 15 minutes of prep time and around 30-40 minutes to bake. So, in total, you’ll need about 1 hour to get this delightful dish on your table!
Step-by-Step Instructions:
1. Preheat and Prepare Your Dish:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease a 9×9 inch baking dish with cooking spray or a little butter to keep your casserole from sticking.
2. Sauté the Vegetables:
In a large skillet over medium heat, sauté the sliced yellow squash and chopped onion for about 8-10 minutes until they are tender. Make sure to drain any excess liquid so your casserole doesn’t become watery.
3. Mix the Filling:
In a large mixing bowl, combine the cooked squash and onions with the diced green chiles, shredded cheddar cheese, sour cream, mayonnaise, beaten eggs, garlic powder, salt, and black pepper. Stir everything together until well mixed and creamy!
4. Assemble the Casserole:
Pour the mixture into your prepared baking dish and spread it evenly with a spatula. This helps all the flavors meld together nicely while baking.
5. Add the Topping:
In a small bowl, mix the crushed crackers or bread crumbs with melted butter. This will give your casserole a lovely crunchy topping. Sprinkle this crumb mixture evenly over the top of the casserole.
6. Bake to Perfection:
Place the baking dish in the preheated oven and bake for 30-40 minutes. You want the casserole to be set and the topping to be a beautiful golden brown.
7. Serve and Enjoy:
Once it’s nice and bubbly, remove the casserole from the oven and allow it to cool slightly before serving. It’s warm, cheesy, and makes for an excellent side dish or heartwarming vegetarian main course!
Dig in and enjoy this delightful Yellow Squash Casserole with friends and family!
Can I Use Frozen Yellow Squash?
Yes, you can use frozen yellow squash! Just make sure to thaw it completely and drain any excess water before sautéing. This will help maintain the casserole’s texture and keep it from becoming watery.
Can I Make This Casserole Vegan?
Absolutely! To make this dish vegan, substitute the eggs with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a dairy-free sour cream and plant-based mayonnaise. Also, opt for a vegan cheese to complete the flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or in an oven until heated through. You can add a splash of vegetable broth to prevent it from drying out while reheating.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like bell peppers, corn, or spinach. Just make sure to sauté them for a bit before mixing to ensure they are tender, which enhances the flavor and texture of the casserole.
