This Easy Green Chile Yellow Squash Casserole is a tasty blend of sweet yellow squash and zesty green chiles. It’s creamy, cheesy, and oh-so comforting on a cozy night!
Sometimes, I think this casserole is a party on a plate! It’s super simple to whip up, and leftovers make a great lunch. Plus, who wouldn’t want to enjoy cheese and squash together? 😊
Key Ingredients & Substitutions
Yellow Squash: Fresh yellow squash gives a lovely texture. If you can’t find any, zucchini is a great substitute and will work just as well in this dish.
Green Chiles: Use mild or hot canned green chiles depending on your spice preference. For a fresh flavor, you can substitute with diced fresh jalapeños or poblanos, just ensure to remove seeds for less heat.
Cheddar Cheese: Sharp cheddar adds nice flavor. If you’re looking for a healthier option, you can replace it with low-fat cheese or any cheese you love, like Gouda or Pepper Jack for a twist.
Mayonnaise: This ingredient gives creaminess. For a lighter version, Greek yogurt or sour cream can be substituted.
Cooked Onion: I recommend yellow or white onions for sweetness. If you’re looking for a milder taste, scallions are a great choice.
How Do You Achieve the Perfect Texture in Your Casserole?
Getting the texture right is crucial for this casserole. Here’s how to do it:
- Make sure to sauté the squash and onion until they’re soft. This helps release moisture so your casserole won’t turn out watery.
- Don’t skip draining excess liquid after sautéing. This keeps your casserole firm and prevents sogginess.
- Mixing the ingredients together thoroughly ensures even distribution of flavors and helps the casserole set nicely.
- Let it cool for a few minutes after baking. This helps the casserole firm up a bit, making it easier to serve.
These little tips help keep the casserole creamy but not overly wet, so every bite is enjoyable!
Easy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
- 4 cups yellow squash, sliced (about 3-4 medium squash)
- 1 cup diced onion
- 1 can (4 oz) green chiles, mild or hot, diced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 2 large eggs
- 1/2 cup crushed buttery crackers (such as Ritz)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
How Much Time Will You Need?
This tasty casserole takes about 15 minutes to prepare along with an additional 30-35 minutes for baking. So, in total, you’re looking at around 50 minutes from prep to table. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepping for Baking:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grab a 9×9 inch baking dish and grease it lightly with some cooking spray or butter. This will help prevent sticking!
2. Sautéing the Vegetables:
In a large skillet over medium heat, add your sliced yellow squash and diced onion. Sauté them together until they become soft, which should take about 5-7 minutes. After they’re done, drain any excess liquid—you don’t want a watery casserole!
3. Mixing It All Together:
In a big mixing bowl, combine the sautéed squash and onion with the diced green chiles, both types of shredded cheese, mayonnaise, eggs, garlic powder, salt, and black pepper. Use a spoon or spatula to mix everything together until it’s well combined.
4. Filling the Baking Dish:
Pour the creamy mixture into your prepared baking dish, making sure to spread it evenly across the bottom for even cooking.
5. Adding the Topping:
In a small bowl, stir together the crushed buttery crackers with the melted butter until they are well coated. Sprinkle this buttery crumb mixture evenly over the top of the casserole for a crunchy finish!
6. Baking Time:
Place the casserole in the preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the top is golden brown and the casserole is set in the middle.
7. Serving It Up:
Once it’s done, take it out of the oven and let it cool for about 5 minutes before diving in. This casserole is best enjoyed warm as a delightful side dish!
This Easy Green Chile Yellow Squash Casserole is snugly creamy with a hint of spice and a tasty buttery crunch on top. It’s perfect for gatherings or a comforting weeknight dinner!
FAQ for Easy Green Chile Yellow Squash Casserole
Can I Use Frozen Squash Instead of Fresh?
Yes, you can use frozen yellow squash! Just be sure to thaw and drain it completely before sautéing to avoid excess moisture in the casserole.
What If I Don’t Have Mayonnaise?
No worries! You can substitute mayonnaise with Greek yogurt or sour cream. Both will give it creaminess while adding a slight tangy flavor!
How Do I Make This Casserole Spicier?
If you want to kick up the heat, consider using hot green chiles instead of mild. You can also add some diced jalapeños or a pinch of cayenne pepper to the mix for extra spice.
How Can I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 15-20 minutes until heated through, or microwave individual portions until hot.
