Description
A hearty Southwestern-inspired yellow squash casserole featuring sautéed veggies, green chiles, corn, cheese, and a crumbled cornbread base. Creamy, savory, and full of flavor—perfect for using up leftover cornbread!
Ingredients
Scale
- 4 cups chopped yellow squash (about 3 small or 2 medium)
- 2 tablespoons butter
- ½ medium onion, chopped
- ½ cup chopped red or green bell peppers
- 8 oz white mushrooms, sliced
- ¼ teaspoon cumin
- 1 tablespoon all-purpose flour
- 1 cup milk (whole, low-fat, or evaporated)
- 1 cup frozen corn
- 4 oz chopped green chiles (adjust to taste)
- 1 cup crumbled leftover cornbread or boxed stuffing mix
- 1 cup shredded cheddar or Monterey Jack cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Squash: Microwave the chopped yellow squash with 1 tbsp water, covered, for 8–9 minutes. Mash and drain well to remove excess moisture.
- Sauté the Vegetables: Melt butter in a skillet over medium-high heat. Sauté onions and bell peppers until soft. Add mushrooms and cook for 2–3 more minutes. Stir in cumin.
- Make the Sauce: Sprinkle in flour and stir to coat vegetables. Gradually pour in milk, stirring constantly until thickened.
- Combine the Ingredients: Mix in mashed squash, corn, green chiles, and the sautéed veggies. Add salt and pepper to taste. Fold in crumbled cornbread and cheese.
- Bake: Transfer mixture to a greased baking dish. Bake at 400°F (200°C) for 20 minutes. Optionally, top with extra cheese during the last 5 minutes of baking.
Notes
Great way to use up leftover cornbread. For added heat, use hot green chiles or a pinch of cayenne. You can substitute mushrooms with zucchini or omit them if preferred.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Casserole
- Method: Baking, Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 60mg
Keywords: squash cornbread casserole, green chile squash bake, vegetarian southwestern casserole, leftover cornbread recipe