This creamy green chile yellow squash casserole is a tasty way to enjoy summer squash! With cheesy goodness and a kick from green chiles, it’s comfort food at its best.
Don’t be surprised if you want seconds—this dish is that good! I love serving it as a side dish for family meals. It pairs perfectly with grilled chicken or tacos. Yum!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! Choose fresh, firm squash for the best taste. If you can’t find yellow squash, zucchini is a great substitute that works well.
Green Chiles: Diced mild or roasted green chiles add a wonderful flavor. Fresh, canned, or frozen options are all good. For more heat, use jalapeños instead!
Cheese: Cheddar cheese gives a nice sharpness here. You can also substitute Monterey Jack for a milder flavor or even a vegan cheese for a dairy-free version.
Sour Cream or Greek Yogurt: I love using sour cream for creaminess, but Greek yogurt is a healthy alternative that still keeps it rich. Choose plain yogurt for the best match.
How Do I Make Sure My Casserole Is Creamy and Delicious?
To achieve the best creamy texture, it’s important to cook the squash lightly before mixing it with the other ingredients. This helps release moisture without making it mushy.
- Sauté the onion and garlic until fragrant, which builds flavor.
- Cook the sliced squash until it starts to soften but isn’t fully cooked to keep some bite in your casserole.
- Mix thoroughly; ensuring the cheese, sour cream, and mayonnaise are well incorporated creates a rich, creamy base.
Don’t forget the crunchy topping! Mixing crackers with melted butter and Parmesan adds a delicious contrast to the soft filling, so be generous!
How to Prepare Creamy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups yellow squash, thinly sliced (about 4 medium squash)
- 1 medium onion, finely chopped
- 1 cup green chiles, diced (mild or roasted, canned or fresh)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
For the Topping:
- 1/2 cup crushed buttery crackers or breadcrumbs (such as Ritz crackers)
- 2 tablespoons butter, melted
Time Estimate:
This creamy casserole takes about 10 minutes to prep and around 30-35 minutes to bake, making the total time around 45-50 minutes from start to finish. It’s an easy and delicious way to enjoy summer squash!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, lightly grease a 9×13-inch casserole dish to prevent sticking.
2. Sauté the Vegetables:
In a large skillet over medium heat, melt 1 tablespoon of butter. Once melted, add the finely chopped onion and minced garlic. Sauté them for about 3-5 minutes until they become translucent and fragrant, filling your kitchen with a yummy aroma!
3. Cook the Squash:
Next, add the thinly sliced yellow squash to the skillet. Cook this mixture, stirring occasionally, for about 5 minutes until the squash begins to soften. Once done, remove from heat and set aside.
4. Mix the Casserole Ingredients:
In a large mixing bowl, combine the cooked squash and onion mixture with the diced green chiles, shredded cheddar cheese, sour cream, mayonnaise, salt, black pepper, paprika, and crushed red pepper flakes (if you like a bit of heat). Stir everything together until well combined and creamy.
5. Transfer to Casserole Dish:
Pour the squash mixture into the prepared casserole dish, spreading it evenly to ensure it cooks uniformly.
6. Prepare the Topping:
In a small bowl, mix the crushed crackers or breadcrumbs with the grated Parmesan cheese and melted butter until evenly coated. This will create a delicious crunchy topping!
7. Top and Bake:
Sprinkle the cracker mixture evenly over the casserole. Place the dish in the preheated oven and bake uncovered for 30-35 minutes or until it’s bubbly and the topping is golden brown.
8. Let It Rest:
Once baked, take it out of the oven and let the casserole stand for about 5 minutes. This helps it set up a bit, making it easier to serve.
Enjoy your creamy, comforting green chile yellow squash casserole hot! It’s perfect as a side dish or as a delightful vegetarian main dish!
FAQ for Creamy Green Chile Yellow Squash Casserole
Can I Use Frozen Squash for This Recipe?
Yes, you can use frozen squash, but it’s best to thaw and drain it completely before using. Squeeze out excess moisture if necessary, as frozen squash often releases more water when cooked. This will help prevent a soggy casserole.
How Can I Make This Casserole Spicier?
If you prefer more heat, consider using diced jalapeños instead of green chiles, or add extra crushed red pepper flakes to the mixture. You can also use spicy pepper Jack cheese for an additional kick!
Can I Prepare This Casserole in Advance?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, just add an extra 10-15 minutes to the cooking time to ensure it heats through.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or in the oven at 350°F (175°C) until heated through. You can add a splash of milk before reheating to keep it creamy!
