This tasty casserole combines yellow squash with zesty green chiles for a colorful and hearty dish. It’s creamy, cheesy, and perfect as a side for any meal!
Honestly, the mix of flavors makes it a family favorite! I love serving this when I want something comforting that isn’t too heavy. Plus, it’s super easy to whip up on busy days!
Key Ingredients & Substitutions
Yellow Squash: This ingredient is the star of the dish, providing a mild flavor and tender texture. If you can’t find yellow squash, zucchini works well as a substitute and has a similar texture.
Green Chiles: Canned diced green chiles add a lovely kick. You can use fresh mild green chiles if you prefer, or swap them for jalapeños if you want more heat. Just be careful with the amount!
Cheeses: Cheddar and Monterey Jack are an excellent combo for melting and flavor. For a lower-fat option, you can use reduced-fat cheese. If you’re dairy-free, there are great vegan cheese alternatives out there.
Sour Cream: This gives creaminess to the casserole. Greek yogurt is a fantastic substitute if you’re looking for something healthier. It offers a similar tangy flavor and thick texture!
How Do I Make Sure My Casserole Isn’t Watery?
One common issue with casseroles is excess moisture. Here are some tips to prevent that:
- Salt the sliced squash before cooking to draw out moisture. Let it sit for about 15 minutes, then pat it dry with paper towels.
- Cook the squash and onion until they’re just tender, ensuring they aren’t overcooked and releasing too much water.
- Avoid using too much liquid in your mixture. The sour cream and mayonnaise provide creaminess without adding extra moisture!
By following these tips, you’ll have a casserole that holds together nicely and is packed with flavor! Enjoy your cooking!
Easy Green Chile Yellow Squash Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 cups yellow squash, thinly sliced
- 1 medium onion, finely chopped
- 1 can (4 oz) diced green chiles, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
For the Topping:
- 1/2 cup crushed buttery crackers or breadcrumbs
- 1/4 cup butter, melted
Time Needed:
The total time for this recipe is about 45 minutes. You’ll spend approximately 15 minutes preparing the ingredients and cooking the squash, and then around 25-30 minutes baking the casserole to perfection. It’s a quick and delightful meal that’s sure to please!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). While it’s warming up, lightly grease a 9×9-inch baking dish with cooking spray or a bit of butter. This will help prevent sticking.
2. Sauté the Onion and Garlic:
In a large skillet, heat a splash of oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-5 minutes until the onion is soft and translucent. This adds great flavor to your casserole!
3. Add the Yellow Squash:
Now, toss in the sliced yellow squash to the skillet. Cook it for about 5-7 minutes, stirring occasionally, until it’s just tender. Don’t forget to take the skillet off the heat once done!
4. Mix the Filling:
In a large mixing bowl, combine the cooked squash and onion mixture with the drained green chiles, shredded cheddar cheese, Monterey Jack cheese, sour cream, mayonnaise, salt, pepper, and thyme (if you’re using it). Stir everything together until it’s mixed well. This is what gives your casserole its creamy and cheesy goodness!
5. Assemble the Casserole:
Transfer the hearty mixture into the greased baking dish, spreading it out evenly so it cooks nicely. This is where the flavors come together!
6. Prepare the Topping:
In a small bowl, combine the crushed crackers or breadcrumbs with the melted butter, mixing until well-coated. Sprinkle this topping evenly over the casserole for a crunchy finish.
7. Bake:
Pop the casserole in the oven, uncovered, and bake for 25-30 minutes. You want to look for a bubbly center and a golden brown top, indicating it’s ready!
8. Let It Cool:
Once out of the oven, let the casserole cool for a few minutes. This will make it easier to serve and let the flavors settle!
Enjoy your flavorful and easy Green Chile Yellow Squash Casserole as a side dish or a delicious main course!
FAQ for Easy Green Chile Yellow Squash Casserole
Can I Use Frozen Yellow Squash for This Recipe?
Yes, you can use frozen yellow squash! Just be sure to thaw it completely and drain any excess moisture before cooking. Sauté it briefly to warm it up before mixing with the other ingredients to avoid a watery casserole.
How Can I Make This Recipe Vegetarian or Vegan?
For a vegetarian version, simply ensure that your cheeses are vegetarian-friendly. To make it vegan, substitute the cheeses with dairy-free cheese alternatives, use cashew cream or coconut yogurt instead of sour cream, and replace the mayonnaise with a vegan version.
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, simply add an extra 5-10 minutes to the cooking time since it will be cold from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or in the oven at a low temperature until warmed through. Add a splash of milk or cream to refresh the texture, if desired.
