This Cheesy Green Chile Yellow Squash Casserole is a warm and comforting dish! It’s packed with yellow squash, zesty green chiles, and lots of gooey cheese that melts together perfectly.
Making this casserole is a breeze and the smell while it bakes? Just heavenly! I love serving it with crunchy tortilla chips on the side for a fun twist. You can’t go wrong! 🥳
Key Ingredients & Substitutions
Yellow Squash: Fresh, medium-sized yellow squash is perfect for this recipe. If you can’t find it, zucchini works well too, giving a similar taste and texture.
Green Chiles: Canned green chiles are often milder and easy to use. For more heat, choose fresh jalapeños or even poblano peppers. Just remember to adjust to your taste!
Sour Cream: For a lighter option, you can substitute Greek yogurt for sour cream. It adds creaminess and a slight tang while being a bit healthier too.
Cheese: Sharp cheddar and Monterey Jack are classic choices, but feel free to mix in some pepper jack for a kick! If you’re dairy-free, plant-based cheese can also work, though it might alter the texture slightly.
Flour: If you prefer a gluten-free option, use almond flour or a gluten-free all-purpose flour mix. The texture may vary a bit, but it will still be delicious.
How Do I Make Sure the Casserole is Cooked Properly?
Getting the right bake on your casserole is crucial for a perfect texture. Here’s how:
- Make sure to sauté the yellow squash until it’s tender and most of its moisture is gone. This helps prevent a soggy casserole.
- Check for doneness by inserting a knife in the center. It should come out clean when it’s fully cooked.
- If the top isn’t golden brown after 35-40 minutes, you can broil it for a couple of minutes, but watch it closely to avoid burning!
- Let it cool for a few minutes after baking. This allows it to set and makes cutting easier.
By following these steps, you’ll have a cheesy, fluffy casserole that everyone will love! Enjoy your cooking!
Cheesy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
- 4 cups thinly sliced yellow squash (about 3 medium squash)
- 1 cup chopped green chiles (mild or hot, roasted or canned, drained)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 large eggs
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese (plus extra for topping)
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil or butter (for sautéing)
- Fresh cilantro or parsley (optional, chopped, for garnish)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 35-40 minutes to bake. In total, you can expect to spend around 55-60 minutes from start to finish. It’s quick enough for a weeknight meal but delicious enough for special occasions!
Step-by-Step Instructions:
1. Preheat the Oven:
Before you start mixing, preheat your oven to 350°F (175°C) so it’s hot and ready for your casserole. Lightly grease a 9-inch cast iron skillet or another casserole dish to prevent sticking.
2. Sauté the Veggies:
In a large skillet, heat the vegetable oil or butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant. This is where the flavors start to build!
3. Cook the Squash:
Now, add the sliced yellow squash to the skillet. Cook, stirring occasionally, for about 8-10 minutes until the squash is tender and its moisture has mostly evaporated. This step helps prevent a soggy casserole, so don’t skip it! Once done, remove the skillet from heat.
4. Mix the Egg Base:
In a large mixing bowl, crack the eggs and beat them until well mixed. Stir in the sour cream until you have a smooth mixture. This is the base for your creamy casserole.
5. Add Cheeses and Chiles:
Next, add the shredded sharp cheddar cheese, Monterey Jack cheese, grated Parmesan cheese, and the chopped green chiles to your egg mixture. Stir everything together until it’s well combined. Yum!
6. Combine Dry Ingredients:
In a small bowl, whisk together the flour, baking powder, salt, and black pepper. This will help give your casserole a nice structure.
7. Mix it All Together:
Now, fold the sautéed vegetables into the egg and cheese mixture. Gradually add the dry ingredients from the previous step while mixing until everything is well incorporated.
8. Get it into the Dish:
Pour this delicious mixture into your prepared skillet or casserole dish. Use a spatula to smooth the top so it bakes evenly.
9. Add a Cheesy Topping:
Sprinkle a little extra Parmesan cheese evenly over the top for that golden, cheesy crust we all love.
10. Bake Away!
Place the casserole in your preheated oven and bake for 35-40 minutes. It’s done when the center is set and the top is beautifully golden.
11. Cool and Garnish:
Once out of the oven, let it cool for about 5-10 minutes. This will help it set more. If you want, sprinkle fresh chopped cilantro or parsley just before serving for a burst of freshness.
12. Serve and Enjoy!
Slice and enjoy your cheesy, flavorful Green Chile Yellow Squash Casserole warm as a comforting side dish or even a light main course. Everyone will be coming back for seconds!
FAQ: Cheesy Green Chile Yellow Squash Casserole
Can I Use Different Types of Squash?
Absolutely! While yellow squash is traditional for this recipe, you can substitute zucchini or even a mix of both for a fun twist. Just make sure to slice them thinly so they cook evenly.
How Can I Make This Vegetarian or Vegan?
This casserole is already vegetarian! To make it vegan, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit for 5 minutes) and use a dairy-free sour cream and cheese alternative.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave. Adding a splash of water before reheating helps maintain moisture.
Can I Freeze the Casserole?
Yes, you can freeze the casserole! Just make sure it’s completely cooled, then wrap tightly in plastic wrap followed by aluminum foil. It will stay good in the freezer for up to 2 months. Thaw in the fridge before reheating.
