This Easy Green Chile Yellow Squash Casserole is a warm and tasty dish. It mixes fresh yellow squash with zesty green chiles, cheese, and creamy goodness. It’s a great side for any meal!
I’ve got to say, the cheesy topping is my favorite part. I always make sure to have seconds—I won’t tell if you do too! 😄 Plus, it comes together quickly, which is a win in my book.
Key Ingredients & Substitutions
Yellow Squash: Fresh yellow squash is key to this dish. If you can’t find it, zucchini works as a great alternative. It offers a similar texture but a slightly different flavor.
Diced Green Chiles: These are what give the casserole a nice kick. You can use either mild or hot chiles depending on your heat preference. If you want something milder, you can use bell peppers instead, or leave them out completely for a bland version.
Cheddar & Monterey Jack Cheese: These cheeses create a rich and creamy flavor. If you want a twist, try pepper jack for a bit of spice, or a blend of whatever cheeses you have on hand. Just make sure they melt well!
Sour Cream and Mayonnaise: This combination adds creaminess to the casserole. If you’re looking for a lighter option, Greek yogurt can substitute for both, or use a low-fat mayo for fewer calories.
How Do I Sauté the Squash and Onion Without Making it Watery?
Getting the squash to the right texture is important for this casserole. To sauté properly, here’s a quick guide:
- Heat your skillet on medium heat before adding the squash and onion.
- Let them cook for about 5-7 minutes, stirring occasionally, until they’re tender but not mushy.
- After cooking, drain any excess liquid from the skillet. This trick keeps your casserole from being overly watery.
Remember, a little patience in the sautéing will help develop a nice flavor without compromising the dish!
Easy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
- 4 cups yellow squash, sliced (about 4 medium squash)
- 1/2 cup chopped onion
- 1 (4 oz) can diced green chiles (mild or hot, based on preference)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
You’ll need about 15 minutes of prep time to get everything ready, plus an additional 30-35 minutes for baking. Altogether, you’re looking at around 50 minutes to enjoy your delicious casserole!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure it’s hot when you’re ready to bake your casserole. Lightly grease a 9×9-inch baking dish to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, add your sliced yellow squash and chopped onion. Sauté them over medium heat for about 5-7 minutes until they become tender. Be sure to drain any excess liquid to keep the casserole from being watery!
3. Mix the Filling:
In a large bowl, combine the cooked squash and onion, diced green chiles, both types of cheese, eggs, sour cream, mayonnaise, salt, and black pepper. Mix everything together until well combined and creamy.
4. Assemble the Casserole:
Pour the mixture into your prepared baking dish, spreading it out evenly across the bottom.
5. Prepare the Topping:
In a small bowl, mix the crushed buttery crackers with melted butter until well coated. Sprinkle this mixture evenly over the top of the casserole for a crunchy finish.
6. Bake:
Place the casserole in the oven and bake for 30-35 minutes, or until the topping is golden brown and the casserole is set in the middle.
7. Serve and Enjoy:
Once it’s done baking, let your casserole cool for a few minutes before serving. It’s best enjoyed warm, so dig in and savor the flavors!
Frequently Asked Questions (FAQ)
Can I Use Frozen Yellow Squash for This Recipe?
Yes, you can use frozen yellow squash! Just make sure to thaw and drain it well before sautéing. Frozen squash can release extra moisture, so draining is key to keeping your casserole from being watery.
What Can I Substitute for Mayonnaise?
If you’d like to avoid mayonnaise, you can substitute it with Greek yogurt or an equal amount of additional sour cream. This will keep the dish creamy without compromising flavor.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through or microwave individual portions for convenience.
Can I Add Other Vegetables?
Absolutely! Feel free to add other vegetables such as bell peppers or spinach into the mix for extra flavor and nutrition. Just be sure to sauté them first to remove excess moisture.
