This creamy green chile yellow squash casserole is a comforting dish packed with flavor! It’s made with fresh yellow squash, zesty green chiles, and a rich cheese sauce that makes each bite delightful.
This casserole is perfect as a side dish or a light main meal. I love serving it hot from the oven, letting the cheese bubble and the flavors shine. It really makes veggie time fun! 🥳
Key Ingredients & Substitutions
Yellow Squash: This is the star of your casserole! If you can’t find yellow squash, zucchini makes a great substitute. They have a similar texture and cook similarly, plus they’re easy to find year-round.
Diced Green Chiles: I love using mild green chiles for a subtle kick, but if you’re up for it, try the hotter version for more spice! If canned chiles aren’t available, you can use fresh roasted green chiles if you prefer, just chop them finely.
Sour Cream: This adds creaminess and tang to the dish. If you’re looking for a lighter option, plain Greek yogurt is a perfect substitute. It’ll give you similar texture and flavor, plus a protein boost!
Cheeses: I go for a mix of cheddar and Monterey Jack because they melt beautifully. You can use any melty cheese you like! Pepper Jack can add a nice kick, or even a sharp cheddar for a bolder taste.
Cornflakes or Crackers Topping: Crushed cornflakes give a nice crunch, but if you have allergies or prefer something gluten-free, use gluten-free cracker crumbs or panko bread crumbs instead!
How Can I Ensure My Casserole is Perfectly Creamy?
For a creamy texture, it’s important to blend all the creamy ingredients well before adding any solid ingredients. This ensures that everything is evenly coated when it bakes. Here’s how to do it:
- In a large bowl, mix sour cream, mayonnaise, heavy cream, and spices until smooth.
- Add in the sautéed squash and onions gradually; fold them in gently, not mixing too vigorously to keep everything intact.
- Combine half of your cheese into the mix before baking. This keeps the consistency smooth and cheesy!
Also, let your casserole rest for a few minutes after baking. This allows it to set up and makes serving easier!
Creamy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 cups yellow squash, thinly sliced
- 1 can (4 oz) diced green chilies (mild or hot, to taste)
- 1 small onion, finely chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp paprika (optional)
For the Topping:
- 1 cup crushed buttery crackers or cornflakes
- 3 tbsp unsalted butter, melted
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes of baking time, for a total of around 50 minutes. Plus, don’t forget an additional 5 minutes to let it rest before serving. It’s quick and totally worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little oil or cooking spray to prevent sticking.
2. Sauté the Aromatics:
In a large skillet, heat a bit of oil or butter over medium heat. Toss in the finely chopped onion and minced garlic, cooking them until the onion becomes translucent and fragrant, about 3-4 minutes. This step brings out all the delicious flavors!
3. Cook the Squash:
Add the sliced yellow squash to your skillet. Cook for around 5-6 minutes until it’s just slightly softened. It’s important not to overcook it at this stage since it will bake more in the oven. Once done, remove from heat and set aside.
4. Make the Creamy Mixture:
In a large mixing bowl, combine the sour cream, mayonnaise, heavy cream, black pepper, salt, and diced green chilies. Mix everything together until it’s nice and smooth. This creamy base is what ties everything together!
5. Combine It All:
Add your cooked squash and onion mixture to the creamy bowl. Stir everything until well combined. Then, gently fold in half of the shredded cheddar and Monterey Jack cheeses. Yummy!
6. Assemble the Casserole:
Pour the whole squash mixture into the prepared baking dish. Spread it out evenly to ensure it cooks uniformly. You want every bite to be creamy and cheesy!
7. Prepare the Topping:
In a small bowl, mix the crushed buttery crackers (or cornflakes) with the melted butter until they’re all coated. This will give your casserole a delicious crunchy topping.
8. Add the Toppings:
Sprinkle the remaining cheese evenly over the squash mixture in the baking dish. Follow this with the buttery cracker mixture on top. The more crunch, the better!
9. Bake:
Now, it’s time to bake! Place your casserole in the oven and let it bake uncovered for about 30-35 minutes, or until it’s bubbly and the topping is golden brown. Your kitchen will smell amazing!
10. Let It Rest:
Once you take the casserole out of the oven, let it sit for about 5 minutes. This resting time helps everything set a bit, making it easier to serve.
11. Garnish and Serve:
If desired, sprinkle some fresh cilantro or parsley on top for a pop of color and extra flavor. Serve warm and enjoy this delightful creamy green chile yellow squash casserole!
Whether as a side dish or a vegetarian main, this casserole is sure to be a hit at your table!
FAQ for Creamy Green Chile Yellow Squash Casserole
Can I Use Different Types of Squash?
Absolutely! While yellow squash is the star here, zucchini is a great substitute as it has a similar texture and flavor. You can even mix both for added color and taste!
How Can I Make This Recipe Gluten-Free?
You can easily make this casserole gluten-free by using gluten-free crackers or panko for the topping. Just ensure that your mayonnaise and any other ingredients used are also gluten-free!
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole up to the baking step, cover it, and refrigerate for a day. When ready to bake, just increase the baking time slightly if cooking from cold. Alternatively, you can freeze it for up to 3 months—just be sure to thaw it in the fridge before baking!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place it in the oven until warmed through, or microwave in individual portions. You can add a splash of cream or milk while reheating to bring back some creaminess!
