This tasty casserole mixes bright green chiles and soft yellow squash for a colorful dish that’s full of flavor! It’s cozy, creamy, and perfect as a side or even a light meal.
Key Ingredients & Substitutions
Yellow Squash: Fresh yellow squash gives a lovely sweetness and texture. If you’re unable to find it, zucchini works great as a substitute! They’ll both add moisture and flavor to the dish.
Green Chiles: You can use canned green chiles for convenience or roast fresh ones for a deeper flavor. If you prefer less heat, opt for mild chiles. A dash of jalapeños could work too!
Cheese: I love the mix of Cheddar and Monterey Jack for both flavor and creaminess. If you’re looking for a lower-fat or dairy-free option, try using lactose-free cheese or a plant-based cheese blend.
Mayonnaise & Sour Cream: These two give a creamy texture. If you’re watching calories, Greek yogurt is a fantastic alternative. It tastes great and adds protein!
Crackers Breading: I usually use buttery crackers for their flavor and crunch. Panko breadcrumbs are a lighter option. You could also substitute crushed cornflakes for a gluten-free twist!
How Do I Ensure My Casserole is Creamy and Well-Combined?
Mixing the ingredients properly is key to a creamy casserole! Start by cooking the squash and onion on medium heat, which helps soften them and blends the flavors nicely. Don’t rush this step.
- Combine mayonnaise and sour cream first in a large bowl. This creates a creamy base.
- Then, add the sautéed mixture and cheeses to this base. Gently fold everything together, ensuring even distribution.
- Take care not to overmix, which can make the squash mushy.
Finally, let the casserole rest for a few minutes after baking to allow it to set. This helps with slicing and serving, ensuring a perfect, creamy bite every time!
Easy Green Chile and Yellow Squash Casserole
Ingredients:
- 4 medium yellow squash, sliced into 1/4-inch rounds
- 1 small onion, finely chopped
- 1 cup diced green chiles (mild or hot, canned or roasted)
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed buttery crackers (such as Ritz) or panko breadcrumbs
- 2 tablespoons butter, melted
Time Estimate:
This delicious casserole takes about 15 minutes to prep and 25-30 minutes to bake, totaling around 45-50 minutes from start to finish. Perfect for a weeknight dinner!
Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven is heating up, lightly grease a 9×9-inch casserole dish to prevent sticking.
2. Sauté the Vegetables:
In a large skillet, heat a splash of oil or butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it turns translucent. Then, add the sliced yellow squash to the skillet and cook, stirring occasionally, for another 5 minutes. You want the squash to be slightly tender but not mushy!
3. Mix in Seasonings:
Stir in the diced green chiles, garlic powder, salt, and black pepper into the skillet. Cook this mixture for another 2 minutes to let the flavors combine, then remove from heat.
4. Prepare the Creamy Base:
In a large mixing bowl, combine the mayonnaise and sour cream. This will be the creamy base of your casserole. Give it a good stir to mix them together!
5. Combine Squash Mixture and Cheeses:
Add the sautéed squash mixture to the bowl with the mayonnaise and sour cream. Then add both shredded cheeses, making sure to reserve about 1/4 cup of each for later. Mix everything together until well combined.
6. Assemble the Casserole:
Pour the combined mixture into the prepared casserole dish, spreading it out evenly. This is where it gets hearty and delicious!
7. Add Toppings:
In a small bowl, mix the crushed crackers with the melted butter. Sprinkle the reserved cheese over the top of the casserole, then finish by adding the buttery cracker crumbs over everything. This will create a crispy topping!
8. Bake the Casserole:
Place the casserole in the oven and bake uncovered for 25-30 minutes. Keep an eye on it until it’s bubbly and golden brown on the top!
9. Serve:
Once done, remove the casserole from the oven and let it cool for a few minutes. Then, scoop out the creamy, cheesy goodness and serve it warm! This casserole is perfect as a side dish or even a light main course.
Enjoy this delightful, creamy casserole with the mild bite of green chiles and tender squash. It’s truly a comforting meal that everyone will love!
FAQ for Easy Green Chile and Yellow Squash Casserole
Can I Use Other Types of Squash?
Absolutely! While yellow squash is delicious, zucchini is a great substitute. You can even mix different squash varieties for added flavor and texture!
How Can I Make This Dish Spicier?
If you prefer a spicier casserole, opt for hot diced green chiles instead of mild. You can also add a pinch of cayenne pepper or some diced jalapeños for an extra kick!
Can I Prepare This Casserole Ahead of Time?
Yes! You can prepare the casserole a day in advance. Simply assemble it, cover it tightly, and store it in the refrigerator. When ready to bake, just pop it in the oven, adding a few extra minutes to the baking time if it’s cold from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat it gently in the microwave or oven. For the best texture, cover it with foil while reheating to retain moisture.
