This bright and tasty casserole features yellow squash, green chile, and cheesy goodness. It’s perfect for adding a little spice to your dinner table!
Trust me, this dish is a crowd-pleaser. I often find myself going back for seconds—who can resist all that cheesy, veggie goodness? Plus, it’s super easy to whip up!
Key Ingredients & Substitutions
Yellow Squash: This is the star of your casserole. If you’re not a fan of yellow squash, zucchini is an excellent substitute, providing similar texture and flavor.
Onion: A small onion offers great flavor. If onions aren’t your thing, shallots or leeks can provide a milder taste.
Green Chiles: Use canned or fresh green chiles based on your spice preference. If fresh is unavailable, jalapeños can be a good substitute, but they are spicier.
Cheese: Cheddar and Monterey Jack create a lovely rich flavor. You can swap these with pepper jack for an extra kick, or even use a dairy-free cheese if needed!
Sour Cream and Mayonnaise: These add creaminess. Greek yogurt works well as a healthier alternative, while dairy-free versions can replace both if you’re lactose intolerant.
Crackers: Buttery crackers give a nice crunch. You can use panko breadcrumbs for a lighter topping or gluten-free crackers if you need a gluten-free option.
How Do I Sauté Vegetables Properly?
Sautéing vegetables is crucial for developing flavor. Here’s how to get it right:
- Heat your skillet on medium heat; add a little oil or butter to prevent sticking.
- Add the chopped onion first, letting it soften for a minute or two before adding the squash.
- Keep the vegetables moving in the pan, stirring occasionally to ensure even cooking.
- Cook until tender, about 5-7 minutes. If excess moisture collects, don’t hesitate to drain it to avoid a soggy casserole!
Following these steps ensures your veggies are flavorful and cooked to perfection! Enjoy your cooking!
Easy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
Vegetables:
- 4 cups yellow squash, thinly sliced
- 1 small onion, finely chopped
- 1 cup green chiles, diced (mild or hot, canned or roasted)
Cheesy Goodness:
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Creaminess:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
Topping:
- 3/4 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons butter, melted
Seasonings:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 1/4 cup chopped fresh cilantro for garnish
How Much Time Will You Need?
This delicious casserole will take about 10 minutes to prepare, along with 25-30 minutes of baking time. In just under an hour, you’ll have a delightful dish ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, lightly grease a 9×13-inch baking dish to prevent sticking.
2. Sauté the Vegetables:
In a large skillet over medium heat, add the finely chopped onion and sliced yellow squash. Sauté until they are tender, which should take about 5-7 minutes. If you notice any excess moisture accumulating in the skillet, simply drain it out.
3. Mix the Ingredients:
In a large mixing bowl, combine the sautéed squash and onions with the diced green chiles, sour cream, mayonnaise, garlic powder, salt, and black pepper. Stir everything together until it’s well mixed, ensuring all the flavors are combined.
4. Add the Cheeses:
Now, add both shredded cheeses to the mixture, but remember to save about 1/4 cup of cheese for later. Gently mix them in until evenly distributed.
5. Prepare for Baking:
Pour the squash mixture into the greased baking dish and spread it out evenly, making sure it’s well distributed across the dish.
6. Make the Topping:
In a small bowl, combine the crushed crackers or breadcrumbs with the melted butter. Mix it well, then sprinkle this mixture over the top of your casserole. Don’t forget to add the reserved cheese over the cracker topping for extra cheesiness!
7. Bake It:
Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes. It should bubble up and turn golden brown on top when it’s ready.
8. Cool and Garnish:
Once baked, remove the casserole from the oven and let it cool for a few minutes. If you like, garnish with chopped fresh cilantro for a pop of color and flavor!
9. Serve and Enjoy:
Serve this warm and enjoy the delightful flavors and cheesy goodness of your Easy Green Chile Yellow Squash Casserole!
Can I Use Frozen Yellow Squash Instead of Fresh?
Yes, you can use frozen yellow squash! Just make sure to thaw it completely and drain any excess water to avoid a watery casserole. You may want to sauté it for a few minutes to remove extra moisture before mixing it with the other ingredients.
What Can I Substitute for Mayonnaise?
If you prefer not to use mayonnaise, you can replace it with Greek yogurt for a healthier option. It will provide a similar creaminess to the dish without sacrificing flavor!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or bake in the oven at 350°F (175°C) until heated through.
Can I Use Different Types of Cheese?
Absolutely! Feel free to experiment with the cheeses. Fontina, gouda, or even pepper jack cheese can add unique flavors and delicious variations to your casserole. Just make sure to adjust the cheese quantities if you’re using larger or smaller block cheeses!
