This cheesy green chile and yellow squash casserole is a warm, cozy dish perfect for any meal. With melty cheese and a touch of spice from green chiles, it’s super tasty!
I love how the yellow squash blends in so well—it’s like it wants to be cheesy too! Just mix everything, bake, and enjoy a delicious comfort food moment. Yum! 😋
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! You can substitute zucchini if it’s easier to find. The texture is really important, so look for firm, fresh squash.
Green Chiles: Fresh roasted chiles add great flavor, but canned versions work just as well! Use mild for a gentle kick or hot for a spicier dish. If you can’t find chiles, jalapeños make a nice substitute, though they will change the flavor a bit.
Cheddar Cheese: A blend of cheddar and Monterey Jack brings creaminess. If you’re after a sharper flavor, stick with aged cheddar. Alternatively, you can use a dairy-free cheese for a vegan option.
Sour Cream: This ingredient adds creaminess and a slight tang. Greek yogurt is a fantastic substitute if you’re looking for something healthier. You can also use a dairy-free yogurt for a vegan option!
How Do I Ensure My Casserole is Creamy and Well-Combined?
Mixing the ingredients well is key to achieving a creamy texture. When combining the egg mixture with the squash, make sure every slice is coated.
- Whisk the eggs, sour cream, milk, melted butter, and flour until smooth to avoid lumps.
- Fold in the cheese gently after combining the veggies to keep it fluffy.
- Don’t skip the step of letting it cool a bit before serving; this helps the casserole set and makes it easier to slice!
Cheesy Green Chile and Yellow Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups yellow squash, thinly sliced
- 1 cup green chiles (roasted, peeled, and chopped; can use canned mild or hot)
- 1 ½ cups shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
- 1/2 cup grated Parmesan cheese
- 1 cup sour cream
- 3 large eggs
- 1/4 cup all-purpose flour (plus extra for topping)
- 1/3 cup milk
- 2 tbsp butter, melted
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This delightful casserole will take around 15 minutes to prep and about 40-50 minutes of baking time. After baking, it’s good to let it cool for a few minutes before serving. Altogether, you’re looking at about 1 hour to be ready to dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 350°F (175°C). While it heats up, get your baking dish ready by lightly greasing a 9-inch cast iron skillet or baking dish with some butter.
2. Prepare the Veggies:
In a large bowl, mix together the thinly sliced yellow squash, chopped green chiles, diced onion (if you’re using it), and minced garlic. This colorful mix adds a lot of flavor!
3. Make the Egg Mixture:
In another bowl, whisk together the eggs, sour cream, milk, melted butter, and flour until it’s smooth and lump-free. This liquid mixture will hold your casserole together beautifully!
4. Combine Everything:
Pour the egg mixture into the bowl with the squash and chiles. Stir well so everything is coated evenly, making sure no squash slices are left out.
5. Add Cheese and Seasoning:
Fold in the shredded cheddar cheese and half of the grated Parmesan cheese. Season with salt and pepper to your liking. This is where the magic happens—mixing in all that cheesy goodness!
6. Transfer to the Baking Dish:
Pour the entire mixture into your prepared baking dish and use a spatula to smooth the top evenly. This helps it bake nicely.
7. Ready for the Oven:
Sprinkle the remaining Parmesan cheese and a light dusting of flour over the top. This will create a lovely, crispy topping as it bakes.
8. Bake to Perfection:
Place the casserole in the oven and bake uncovered for 40-50 minutes. You’ll know it’s ready when it’s golden on top, set in the middle, and a knife cuts cleanly through.
9. Cool and Garnish:
Once baked, take it out of the oven and let it cool for a few minutes. This makes it easier to serve. If you’d like, sprinkle some fresh parsley or cilantro on top for a pop of color!
10. Serve and Enjoy:
Dig in! This casserole can be served as a delightful side dish or as a hearty main course. It’s sure to be a family favorite!
Enjoy every cheesy, comforting bite of this green chile and yellow squash casserole! 🥘
FAQs for Cheesy Green Chile and Yellow Squash Casserole
Can I Use Frozen Yellow Squash?
Yes, you can use frozen yellow squash! Just make sure to thaw it completely and drain any excess moisture before slicing and adding it to the casserole to avoid a watery texture.
How Can I Make This Recipe Gluten-Free?
To make this casserole gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will help maintain the same creamy consistency without using wheat-based flour.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can assemble the casserole a day in advance. Just cover it with plastic wrap and refrigerate. When you’re ready to bake, remove it from the fridge, let it sit for about 15 minutes, and then pop it in the oven!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply use the microwave or warm it in the oven until heated through. You may want to add a splash of milk to keep it creamy!
