Description
A zesty twist on the traditional squash casserole, featuring green chiles, cheese, and a golden topping. Perfect for potlucks, barbecues, or weeknight dinners with Southwestern flair.
Ingredients
Scale
- 4 cups yellow squash, sliced
- 1 cup canned or roasted green chiles, chopped
- 1 small onion, finely chopped
- 2 eggs
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- 1/2 cup sour cream (or mayonnaise)
- 1/2 cup breadcrumbs or crushed crackers
- Salt, pepper, garlic powder (to taste)
- Optional: corn, jalapeños, cooked bacon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Boil the sliced squash for 5–7 minutes until tender. Drain thoroughly.
- In a mixing bowl, combine squash, green chiles, onion, eggs, sour cream, cheese, and seasonings. Mix well.
- Pour the mixture into the prepared baking dish.
- Top with breadcrumbs and additional cheese if desired.
- Bake uncovered for 30–35 minutes until golden and bubbly.
- Let rest for 5–10 minutes before serving.
Notes
This casserole can be spiced up with diced jalapeños or a pinch of cayenne. Add cooked bacon or corn for extra flavor and texture. Great as a main or side dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
Keywords: green chile squash casserole, southwestern side, cheesy squash bake, spicy casserole