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 am definitely don’t have much in common with the south. However, some southern food is insanely delicious.
I was first introduced to yellow squash casserole when my father in law made it as a side dish for dinner and fell in love!
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!
💗Why You’ll Love Green Chile Yellow Squash Casserole
This dish is COMFORTING and HEARTY! It contains cheese, butter crackers, heavy cream and butter. Oh, and a ton of vegetables.
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!
The addition of green chiles totally make this dish worthwhile. Choose either mild or hot and grab a couple cans at your local grocery store.
It’s the perfect dish to bring to a holiday get together or potluck during any season!
What goes with 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.
📖How To Make Green Chile Yellow Squash Casserole
1️⃣ 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.
2️⃣ 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.
3️⃣ 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.
4️⃣ Add vegetable mix to a large greased casserole dish (9×13) and spread in an even layer.
5️⃣ 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.
👩🏻🍳Chef’s Tips & FAQ
Technically yes, however the nature of a summer-type squash is that it’s very watery by nature and so the texture of the squash will change when defrosted to a bit more of a mushy texture.
As stated above, 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 liquid drains into the sink.
As always, I believe that healthy food is in the eye of the beholder and all depends on the context of ones diet and goals. Personally I would say that this dish is healthy if you are able to handle cheese, cream, butter and gluten!
Yes! Just make sure you are able to find gluten free butter crackers as well as crispy french onions that are gluten free.
My general rule for reheating a casserole is to preheat your oven to 350. Cover the casserole and bake for 30-40 minutes. Then, uncover and cook at 400 for another 10-15 minutes to crisp back up the crust. Keep an eye on it as every oven is different!
Yes, this dish can be made ahead. Just follow all of the steps up to the baking part. Store in the fridge until your ready to bake.
For this recipe I used diced green chile’s from Ortega which can be found at any grocery store. The first time I made this recipe I used the mild kind and didn’t taste them much. The next test I used the hot ones and it made a huge difference in flavor though it is personal preference.
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.
