This yummy green chile yellow squash casserole is a tasty mix of summer squash, cheese, and green chiles. It’s perfect as a side dish or a light meal!
When I make this casserole, I love how the flavors blend together. Plus, it’s a fun way to sneak more veggies into dinner. Who can resist cheesy goodness? 😋
I enjoy serving this warm with a sprinkle of fresh herbs on top. It’s a great way to impress friends and family with a simple dish that’s packed with flavor!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! If you can’t find yellow squash, zucchini works well too. Just make sure to slice it thinly for even cooking.
Green Chiles: Canned diced green chiles bring great flavor. If you’re up for a spicy kick, fresh jalapeños or roasted green chiles can be used instead. Adjust the amount based on your heat preference!
Cheddar Cheese: I love using sharp cheddar for a bolder taste, but feel free to mix in Monterey Jack or a dairy-free cheese if you’re looking for a different flavor. Goat cheese can also add a nice twist!
Sour Cream: This ingredient adds creaminess. Greek yogurt is a great substitute if you want a little extra protein. You can even use a dairy-free yogurt for allergy-friendly options.
Crushed Crackers: Buttery crackers add crunch. If you need a gluten-free option, try crushed gluten-free crackers or even panko breadcrumbs for a similar texture.
How Do You Get Even Cooking for the Squash?
Getting the squash tender before baking helps the casserole cook evenly. Here’s how to do it:
- Start by slicing the yellow squash thinly, about 1/4 inch thick.
- Cook in a skillet over medium heat for about 5-7 minutes until softened. This helps release some moisture, which prevents a soggy casserole.
- Drain any excess liquid after cooking. This step is key for a perfect texture!
By prepping the squash properly, you’ll ensure your casserole comes out flavorful and delicious. Enjoy! 🌟
Easy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
- 4 cups yellow squash, thinly sliced
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1 cup crushed buttery crackers (such as Ritz)
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
How Much Time Will You Need?
This casserole recipe will take about 15-20 minutes to prepare, plus an additional 25-30 minutes in the oven. All in all, you’re looking at about 45-50 minutes until you can dig into this delicious dish!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s warming up, get your 9×9-inch baking dish and give it a light greasing with butter or cooking spray to make sure nothing sticks.
2. Cooking the Veggies:
In a large skillet, combine the thinly sliced yellow squash and chopped onion. Cook these over medium heat for about 5-7 minutes until they become slightly tender. This softens the veggies before baking. Remember to drain any excess liquid that collects in the pan to maintain the right texture in your casserole!
3. Mixing Everything Together:
In a large mixing bowl, combine the cooked squash and onion with the diced green chiles, sour cream, shredded cheddar cheese, grated Parmesan cheese, salt, pepper, and garlic powder if you want a little extra flavor. Stir everything together until it’s well mixed and nicely combined.
4. Assembling the Casserole:
Now, transfer that delicious mix into your prepared baking dish and spread it out evenly. Make sure every corner is filled with goodness!
5. Adding the Crunchy Top:
In a small bowl, mix the crushed buttery crackers with the melted butter. This will give it a nice crunch when baked! Sprinkle this mixture evenly over the casserole to form a tasty topping.
6. Baking It:
Pop the casserole into the preheated oven and bake for 25-30 minutes, or until you see it bubbling and the top is beautifully golden brown. Your kitchen will smell heavenly!
7. Serving Time:
Once out of the oven, let the casserole sit for about 5 minutes to cool slightly and firm up. Then, serve warm and enjoy! This dish pairs wonderfully with grilled meats or can be enjoyed on its own!
FAQ for Easy Green Chile Yellow Squash Casserole
Can I Use Other Vegetables in This Casserole?
Absolutely! Feel free to mix in other veggies like zucchini, bell peppers, or even corn. Just make sure to slice them thinly and cook them down a bit to ensure they soften properly in the casserole.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through, or simply microwave individual portions for convenience.
Can I Make This Casserole Ahead of Time?
You can prep the casserole ahead of time! Just assemble it without baking, cover well, and store it in the fridge for up to 24 hours. When you’re ready to eat, bake it straight from the fridge, adding a few extra minutes if needed.
Is There a Gluten-Free Option for the Recipe?
Yes! Substitute the crushed buttery crackers with gluten-free crackers or panko breadcrumbs. Ensure any canned ingredients (like the green chiles) are labeled gluten-free as well to keep the entire dish safe for those with gluten sensitivities.
