This creamy green chile yellow squash casserole is a warm and tasty dish! It features soft yellow squash mixed with zesty green chiles and a cheesy topping that will make your taste buds dance.
I love making this casserole when I want something hearty but simple to prepare. Plus, it’s a great way to sneak in some veggies without anyone noticing! 😄
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish, providing a tender texture. If you’re out of yellow squash, zucchini works well as a substitute! It’s just as tasty and may be more readily available.
Green Chiles: You can choose mild or hot diced green chiles based on your spice preference. If you can’t find them in cans, fresh chiles, like jalapeños or poblano, can be roasted and diced, but be sure to adjust the heat level!
Sour Cream: For a lighter option, Greek yogurt can be an excellent substitute. It adds creaminess and a slight tang, just like sour cream but with extra protein!
Cheese: I use cheddar for its classic flavor, but feel free to mix it up! Monterey Jack or Pepper Jack also add a nice kick. If you want a dairy-free option, try a vegan cheese alternative!
How Do I Ensure My Casserole is Creamy and Not Watery?
To achieve a creamy casserole without excess moisture, it’s important to properly cook the squash before mixing it with the other ingredients. Here’s how:
- Cook the squash until it’s tender but not mushy—about 8-10 minutes should do it.
- Drain any liquid that accumulates after cooking to avoid a watery casserole.
- Mix in the sour cream and mayonnaise thoroughly to ensure even distribution of creaminess throughout.
Taking these steps will help create a beautifully creamy texture in your casserole!
How to Make Creamy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 4 cups yellow squash, thinly sliced
- 1 medium onion, finely chopped
Flavor Additions:
- 1-2 cans (4 oz each) diced green chiles (mild or hot, as preferred)
- 2 cloves garlic, minced
Creamy Base:
- 1 cup sour cream
- 1/2 cup mayonnaise
Cheese:
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Topping:
- 1 cup breadcrumbs or crushed crackers
- 2 tablespoons butter, melted
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin (optional)
- 1/4 teaspoon smoked paprika or chili powder (optional)
How Much Time Will You Need?
This delightful casserole will take approximately 15 minutes to prep. You’ll need about 35-40 minutes of baking time. So, in under an hour, you’ll have a delicious dish ready to serve!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Don’t forget to grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking!
2. Sauté the Veggies:
In a large skillet over medium heat, add a little oil or butter. Sauté the chopped onion and minced garlic until soft and fragrant, which should take about 5 minutes. This step really brings out their flavors!
3. Cook the Squash:
Add the sliced yellow squash to the skillet. Keep cooking, stirring occasionally, until the squash is tender, which will take about 8-10 minutes. If you notice any excess moisture, feel free to drain it off!
4. Mix in the Creamy Ingredients:
Take your skillet off the heat. Now, stir in the diced green chiles, sour cream, mayonnaise, salt, pepper, cumin, and smoked paprika until everything is well combined. It should look creamy and delicious!
5. Transfer to Baking Dish:
Carefully pour the squash mixture into the prepared baking dish and spread it out evenly. This will ensure that every bite is packed with flavor!
6. Prepare the Topping:
In a small bowl, combine the shredded cheddar cheese, grated Parmesan cheese, breadcrumbs or crushed crackers, and melted butter. Mix until everything is nicely coated.
7. Sprinkle Topping Over Casserole:
Now, sprinkle the cheesy breadcrumb mixture evenly over the top of the squash mixture. This will give it a crunchy, golden finish when baked!
8. Bake the Casserole:
Pop the casserole in the oven and bake uncovered for about 30-35 minutes, or until it’s bubbly and the topping is golden brown. Your kitchen will smell amazing!
9. Let it Rest Before Serving:
Once baked, take the casserole out of the oven and let it rest for about 5 minutes. This helps everything set up nicely, making it easier to serve!
Enjoy your creamy green chile yellow squash casserole as a comforting side dish or a hearty vegetarian main dish. It’s sure to be a hit! 🍽️
Frequently Asked Questions (FAQ)
Can I Use Frozen Yellow Squash for This Recipe?
While fresh yellow squash is recommended for the best texture, you can use frozen yellow squash. Just be sure to thaw it completely and drain any excess moisture before adding it to the casserole mixture to prevent a watery dish.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that provides a similar creaminess and tangy flavor. Alternatively, you can use a plant-based yogurt for a dairy-free option!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave it in short intervals, stirring occasionally.
Can I Make This Casserole Spicier?
Absolutely! If you enjoy a kick, consider using hot diced green chiles instead of mild ones. You can also add some chopped jalapeños or a sprinkle of cayenne pepper to the mixture before baking for added heat!
