This creamy green chile yellow squash casserole is a great dish for any meal. Packed with tender squash and a flavorful kick from green chiles, it’s both yummy and satisfying!
You know it’s good when the smell draws everyone to the kitchen. I love serving it warm, and it pairs perfectly with grilled meats or just a simple salad for a light dinner!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish, providing a tender texture. If you can’t find yellow squash, zucchini is a great substitute.
Green Chiles: The level of heat depends on your taste. I prefer mild chiles for a gentle flavor, but if you love spice, go for the hot ones. Roasted green chiles add great depth, too!
Cheddar Cheese: Sharp cheddar gives a nice tang. You can swap it with Monterey Jack or Pepper Jack for a different flavor twist. Cream cheese helps with creaminess but can be omitted for a lighter version.
Mayonnaise and Sour Cream: These make the casserole creamy. For a healthier option, Greek yogurt could work well too. Just make sure to choose plain, unflavored yogurt.
How Do I Make Sure My Squash Is Cooked Perfectly?
Cooking the squash just right ensures it’s tender but not mushy. Here’s how to do it:
- Cut the squash into even slices for uniform cooking.
- Sauté on medium heat until soft, about 5-7 minutes. Stir occasionally so nothing sticks.
- Adding garlic later helps avoid burning it, keeping that fresh flavor intact.
By getting the squash just right, your casserole will have the perfect texture! Enjoy making it!
Creamy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
Main Ingredients:
- 4 cups yellow squash, sliced
- 1 cup diced green chiles (mild or hot, depending on preference)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
Creamy Mixture:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cream cheese, softened
Topping:
- 1/2 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons butter, melted
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
Garnish:
- 2 tablespoons fresh parsley or cilantro, chopped (optional, for garnish)
How Much Time Will You Need?
This creamy casserole is quick to prepare! You’ll need about 15 minutes for prep and another 30 minutes for baking, so in total, plan for around 45 minutes to enjoy this delicious dish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s nice and hot when you’re ready to bake the casserole!
2. Sauté the Vegetables:
In a large skillet, sauté the sliced yellow squash and chopped onion over medium heat. Cook them until the squash becomes tender and the onions are translucent, which usually takes about 5-7 minutes. When they’re almost done, add the minced garlic and cook for another minute until it’s fragrant. Then, take it off the heat!
3. Combine All Ingredients:
In a large mixing bowl, combine the sautéed squash and onion mixture, diced green chiles, shredded cheddar cheese, sour cream, mayonnaise, cream cheese, salt, pepper, and paprika (if you’re using it). Stir everything together until it’s creamy and well combined.
4. Prepare the Casserole Dish:
Pour the cheesy squash mixture into the greased 9×13 inch casserole dish, spreading it out evenly so it bakes uniformly.
5. Make the Topping:
In a small bowl, mix the crushed buttery crackers or breadcrumbs with the melted butter. This will create a delicious crumbly topping. Sprinkle it evenly over the casserole.
6. Bake to Perfection:
Place the casserole in the preheated oven and bake for about 25-30 minutes. You want the top to be golden brown and bubbly!
7. Let it Rest:
Once it’s out of the oven, let the casserole sit for 5 minutes before serving. This helps the layers set a bit.
8. Serve and Enjoy:
Garnish your casserole with fresh parsley or cilantro if you like. Serve warm and enjoy your creamy, flavorful green chile yellow squash casserole!
Enjoy every bite of your delightful dish, and don’t forget to share with family and friends!
Can I Use Different Types of Squash?
Yes! While yellow squash is the star of this recipe, zucchini works beautifully as a substitute. Just slice it in the same way and follow the instructions as usual!
Can I Prepare This Casserole in Advance?
Absolutely! You can assemble the casserole a day ahead, cover it tightly, and store it in the refrigerator. When you’re ready to bake it, just pop it in the oven. If it’s cold from the fridge, you may need to add an extra 5-10 minutes to the baking time.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a microwave or oven until warmed through. If it seems a bit dry, adding a splash of milk or cream can help refresh it.
Can I Freeze This Casserole?
Yes, you can freeze it! Just make sure to let it cool completely, then cover it tightly and freeze for up to 2 months. To reheat, thaw it overnight in the fridge, then bake until hot throughout.
