Green Chile Yellow Squash Casserole
This recipe for Green Chile Yellow Squash Casserole is made with yellow summer squash and a can of green chiles and topped with a crunchy cracker crust. It’s the best way to spice up this comfort food side dish for any season.
As a self-proclaimed Jersey girl, I definitely don’t have much in common with the South. However, some Southern food is absolutely delicious. I was first introduced to squash casserole with green chilies when my father-in-law made it as a side dish for dinner, and I fell in love with this and other yellow squash recipes.
Naturally, I put my own twist on this dish by spicing it up with the help of green chiles and crispy onions, which are one of my favorite foods. This one of the best yellow squash casserole recipes to be on rotation for your summer squash recipes from the garden!
💗Why You’ll Love Green Chile Yellow Squash Casserole
- This dish is COMFORTING and HEARTY! It contains creamy cheese, butter crackers, heavy cream, and butter.
- It’s a great way to use yellow squash. I rarely pick up yellow squash because I never know what to make with it. Use this recipe to take advantage when it’s in season during the summer months!
- The addition of green chiles totally makes this dish worthwhile. Choose either mild or hot, and grab a couple of cans at your local grocery store.
- It’s the perfect dish to bring to a holiday get-together or potluck during any season. You can also make it for Thanksgiving, Christmas, Easter, or any summer gathering. Learning how to cook summer squash is a great idea!
- What goes with baked yellow squash casserole? Pretty much anything, but I would pair it with a protein like this air fryer turkey breast and some horseradish mashed potatoes.
🌶️Ingredients You’ll Need
- Yellow Squash – Yellow squash provides a mild and slightly sweet flavor to the recipe, as well as a tender texture when cooked.
- White Onion & Minced Garlic – The onion adds a savory and slightly sweet flavor, while minced garlic contributes a pungent and aromatic taste.
- Butter Crackers (Ritz) – Act as a crispy and buttery topping, adding a delightful texture and flavor to the recipe.
- Diced Green Chiles – Provides a mild to medium level of heat and a tangy flavor, adding a hint of spiciness and complexity to the dish.
- Sharp Cheddar Cheese (shredded) – Brings a rich and tangy flavor, and when shredded, it melts beautifully, giving the dish a creamy and cheesy element.
- Eggs – Serve as a binding agent, helping to hold the ingredients together and providing structure to the recipe.
- Heavy Cream – Adds richness and creaminess to the dish, creating a smooth and velvety texture and enhancing the overall flavor.
- Unsalted Butter – Contributes a rich and creamy buttery taste, as well as providing moisture to the dish and enhancing the flavors of the other ingredients.
- Crispy Onions (French’s) – Crispy onions act as a crunchy topping, adding texture and a savory, slightly sweet flavor to the recipe.
- Kosher Salt – Used to season the dish, enhancing the flavors of all the ingredients and bringing balance to the overall taste.
- Black Pepper – Adds a hint of spiciness and warmth to the dish, enhancing the flavors and providing a subtle kick.
- Cooking Oil – Used to sauté or fry ingredients, preventing them from sticking to the pan and adding moisture and flavor to the dish. We like using a healthy cooking oil such as olive oil or avocado oil.
📖How To Make Green Chile Yellow Squash Casserole
1️⃣ Prepare for baking: Preheat oven to 400F. Get out a baking dish or casserole dish and set aside.
2️⃣Saute vegetables: In a large skillet or pot, heat up avocado oil over medium-high heat. Add in diced squash, onion, garlic, salt, and pepper. Saute for 8-10 minutes or until vegetables are cooked through and tender. Drain excess liquid from the vegetable mixture.
3️⃣ Assemble the crunchy topping: In a large bowl, mix together the cracker crumbs, cheddar cheese, and crispy onions until evenly distributed. Remove half of the mixture into a smaller bowl to use for the topping.
4️⃣ Layer the squash casserole: Add cooked and drained squash to the large bowl and stir in melted butter, beaten eggs, and heavy cream to make the sauce. Mix gently until all ingredients are combined.
5️⃣ Bake and cool: Add the squash mixture to a large greased casserole dish or baking dish that is (9×13) and spread in an even layer. Sprinkle with the remaining cracker, cheese, and onion mix. Bake at 400 for 40 minutes. Remove from oven and let sit 10 minutes before serving. Serve hot.
🧀Variations & Substitutions
- Velveeta Yellow Squash Casserole: Instead of shredded cheddar cheese, you can use shredded Velveeta as a replacement. This will add a more creamy texture.
- Use green zucchini: Instead of using just yellow squash, you can also use a mix of yellow and green squash or just zucchini for a green and yellow squash casserole.
- Butter crackers: We recommend using Ritz crackers or butter crackers for the topping, but you can also use a mix of saltine crackers or panko breadcrumbs.
- Creamy sauce: To incorporate sour cream or mayo into a recipe for yellow squash casserole, simply mix it in with the other ingredients before baking. Sour cream or mayonnaise will add a creamy and tangy element to the casserole, enhancing its texture and flavor.
- Add some herbs: Increase the garden fresh taste by adding herbs such as fresh thyme, rosemary, or basil to the mixture before baking.
- Switch up the cheese: Instead of sharp cheddar cheese, feel free to use parmesan cheese, mozzarella, or gouda.
- Change the shape: Instead of dicing the squash, you can achieve a different texture by slicing the yellow squash. Just make sure every slice is relatively the same size to ensure even cooking.
- Gluten free: To make a gluten free green chili squash casserole, you’ll need to find gluten free butter crackers and gluten free fried onions to make the topping. Be sure to check all other ingredients for wheat.
❄️Storing & Freezing
Storing: Leftovers of yellow squash casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: If you want to freeze the casserole, let it cool completely, then transfer it to a freezer-safe container or wrap it tightly with aluminum foil. Label the container with the date and freeze for up to 3 months. Make sure it thaws overnight in the fridge before reheating.
Reheating: To reheat the casserole, preheat your oven to 350°F (175°C). Place the thawed or refrigerated casserole in the oven and bake for about 20-25 minutes or until heated through. Alternatively, you can reheat individual servings in the microwave for a few minutes until warmed.
👩🏻🍳Chef’s Tips & FAQ
How do I make a squash casserole less watery?
Summer squash is full of water! The best way to make a squash casserole less watery is to fully drain the vegetables after cooking them. This can be done by simply draining water out of the pan they are cooked in or by putting the mixture in a colander, making sure the liquid drains into the sink.
Can I make yellow squash casserole ahead of time?
Yes, this dish can be made ahead. Just follow all of the steps up to the baking part. Store in the fridge for up to 24 hours until you’re ready to bake.
Do you have to peel yellow squash?
No, you do not have to peel yellow squash. The skin of yellow squash is edible and can be left on for added texture and nutrients in your dish.
How do I make this like Paula Deen squash casserole recipe?
To make a green chile squash casserole similar to Paula Deen’s recipe, you can incorporate her signature touch by adding ingredients such as sour cream or mayonnaise to the mixture for added creaminess. Additionally, you can top the casserole with an extra layer of cheese or crispy bacon for added flavor and texture.
🥘More Casserole Recipes
- Keto Yellow Squash Casserole
- Instant Pot Breakfast Casserole
- Healthy Sweet Potato Casserole
- Keto Ground Beef Casserole
Green Chile Yellow Squash Casserole
Ingredients
- 4 Yellow Squash cut into 1/2 inch dice
- 1 Large White Onion diced
- 2 tsp Minced Garlic
- 1 Sleeve Butter Crackers crushed into crumbs
- 14 oz can Diced Green Chile’s hot or mild
- 1 cup Shredded Cheddar Cheese
- 2 eggs beaten
- ½ cup Heavy Cream
- 1 stick Unsalted Butter melted
- 1 cup Crispy Onions
- 1 tsp Sea Salt
- ¼ tsp Ground Black Pepper
- 2 tsp Avocado Oil
Instructions
- Preheat oven to 400.
- In large skillet or pot, heat up avocado oil over medium high heat. Add in diced squash, onion, garlic, salt and pepper. Saute for 8-10 minutes or until vegetables are cooked through. Drain excess liquid from vegetable mixture.
- In a large bowl, mix together the cracker crumbs, cheddar cheese, and crispy onions until evenly distributed. Remove half of the mixture into a smaller bowl to use for the topping.
- Add cooked and drained squash to the large bowl and stir in melted butter, beaten eggs and heavy cream. Mix gently until all ingredients are combined.
- Add vegetable mix to a large greased casserole dish (9×13) and spread in an even layer.
- Top with remaining cracker, cheese and onion mix. Bake at 400 for 40 minutes.
- Remove from oven and let sit 10 minutes before serving. Serve hot.
You also don’t mention when the first half of the cracker cheese and crispy onion mixture is added.
This looks so good! What a great way to use up a bunch of garden squash!
Thanks for sharing! Does it reheat well?
I’ve made this for my family a couple of times. It has been an absolute hit. I think it’s even better on the second day cold. This always gets eaten in a day or two. No waste!!😃
This is really delicious!! It calls for a 14 oz can of green chiles? I added one 4 oz can when I made it and it seemed like the right amount. Instructions also don’t include when to add the green chiles so I added to the cooked squash. Will definitely make this again!
Did I miss where it mentions to add the green chiles?