Green Chile Yellow Squash Casserole -

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4.05 from 23 votes

Green Chile Yellow Squash Casserole

This recipe for yellow squash casserole with green chile is the best way to spice up this comfort food side dish.

Prep Time20

Cook Time40

Total Time1

Course: Sides

Cuisine: American

Keyword: can i freeze casserole, can i make yellow squash casserole ahead, canned chiles, green chile yellow squash casserole, how do i reheat casserole, paula deen yellow squash casserole, southern side dish, squash casserole side dish, velveeta yellow squash casserole, yellow squash recipe

Servings: servings

Calories: 231kcal

Author: Valerie Skinner

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 (9x13) 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.

Notes

Can you freeze yellow squash casserole? 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.

How do I make a squash casserole less watery? 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.

Is yellow squash casserole healthy? 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!

Can I make this gluten free? Yes! Just make sure you are able to find gluten free butter crackers as well as crispy french onions that are gluten free.

How do I reheat casserole? 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!

Can I make ahead? 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.

Nutrition