Description
A creamy, cheesy squash casserole with a hint of heat from green chiles and a buttery cracker topping. This cozy, flavorful dish makes a great side or vegetarian main.
Ingredients
Scale
- 5 medium yellow squash, sliced
- 1 can (4 oz) green chiles (or ½ cup roasted fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups shredded Monterey Jack or cheddar cheese
- ½ cup sour cream or heavy cream
- 2 large eggs
- Salt and pepper to taste
- 1 cup crushed crackers or breadcrumbs
- 2 tbsp butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- Salt and drain squash slices for 15–20 minutes to remove moisture. Pat dry thoroughly.
- In a skillet, sauté onions and garlic until translucent.
- In a large bowl, mix together squash, sautéed onions and garlic, green chiles, cheese, eggs, and cream. Season with salt and pepper.
- Pour mixture into a greased casserole dish.
- Top with crushed crackers or breadcrumbs mixed with melted butter.
- Bake uncovered for 30–35 minutes until golden and bubbly. Let cool slightly before serving.
Notes
You can add cooked bacon or diced jalapeños for extra flavor. If using fresh roasted chiles, peel and dice them first. This dish pairs well with grilled meats or as part of a vegetarian spread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 85mg
Keywords: yellow squash casserole, green chile bake, cheesy vegetable casserole, southwestern side dish