We are pulling out all our Summer Squash Recipes so we can make the most of our garden right now. One of our favorites is this Squash Casserole with Green Chile.
We have yellow squash coming out of our ears right now from our garden. And this Squash Casserole with Green Chile is our all-time favorite of all our summer squash recipes. It has the perfect balance of flavor and is one great way to make the most out of our fresh yellow squash.
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This amazing Squash casserole is loaded with cheeses and green chile. And it’s topped with a breadcrumb parmesan cheese crumble. It’s out of this world delicious. Even some of your picky eaters might ask for a second helping of this Squash Casserole.
Start off by thinly slicing 6 medium yellow squash and 1 large yellow onion. Heat butter in a large skillet or wok and saute the yellow squash and the onion slices until the onions are translucent.
Add the cooked squash and onions into a large mixing bowl. Then add the green chiles, cheeses, sour cream, salt, and pepper. Gently mix until well combined and pour into a 2-quart baking dish that’s been lightly oiled.
Mix the Parmesan cheese, breadcrumbs, and 1 tbsp melted butter in a small dish. Then sprinkle the crumb mixture on top of this casserole.
Bake, uncovered for 20 minutes until the topping is golden. Remove from oven and allow to cool for 5-10 minutes prior to serving. Garnish with chopped parsley if desired.
We are thinking about making a few of these squash casseroles and freezing them. We love freezer meals and having a vegetable casserole in the freezer would be a treat this winter when the garden is gone. A bubbling pan of summer squash would go well with our Thanksgiving Turkey or our Christmas Baked Ham with Pineapple Glaze.
Other Summer Squash Recipes:
- Low Carb Rich Zucchini Lasagna
- A collection of 31 of the Best Zucchini Recipes
- Parmesan Zucchini Chips
- Zucchini Tots
Click HERE to save this casserole with green chiles to Pinterest
How to Make the Best Squash Casserole with Green Chile-Summer Squash Recipes
Ingredients
- 6 medium squash thinly sliced
- 1 large onion thinly sliced
- 1/4 cup butter
- 1/2 cup parmesan cheese grated
- 1 cup sharp cheddar cheese shredded
- 1/2 cup sour cream
- 3 whole roasted green chile peeled and chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- Fresh chopped parsley optional
Topping
- 1/4 cup breadcrumbs
- 1/4 cup parmesan cheese
- 1 tbsp butter melted
Instructions
- Preheat oven to 350 degrees F
- Melt butter in a large skillet or wok over medium heat
- Add squash and onions, saute' until onions are translucent
- Place cooked squash and onions in a large mixing bowl, add cheddar cheese, parmesan cheese, sour cream, green chiles, salt and pepper
- Gently mix until well combine
- Pour the ingredients into a lightly oiled 2-quart baking dish ( or it can be sprayed with a cooking spray)
- Mix the breadcrumbs, parmesan cheese, and 1 tbsp melted butter in a small dish and sprinkle the crumb mixture on top of the casserole
- Bake, uncovered for 20 minutes until golden
- Remove from oven, let cool 5-10 minutes prior to serving.
- Garnish with chopped fresh parsley
Nutrition
The green chiles are a nice addition! Bring on the southwest flavors!
This is a keeper.
Hello old Friend! It’s so good to see you again, you know both of us love those green chiles in almost everything.
I can’t wait to try this. We have a ton of squash! How would you freeze this? Before or after baking?
I would bake it before freezing. Then it’s just a matter of defrosting and heating up. Thanks so much for asking
This was very good , I have a bunch of red bell peppers and I got my hatch chili’s and I may try roasting a red bell with my chili’s and try that . Do you think it would be good ?
I bet it would be delicious, but it would have a different flavor. Please let us know how it turns out
This is delicious but I will try a shallow dish next time. I used a deep dish to bake it and the liquid from the vegetables sat at the bottom. Should have known better. The only change I made was using a small can of green chili’s I had on hand. Thank you for your recipe. : )
Oh thank you so much for your kind comments. So glad it worked for you and I didn’t think about using a more shallow dish, thanks for the update.
This sounds so good! Cannot wait to try! I notice in ingredients list butter for the topping is listed as 1 tsp. In the instructions butter is listed as 1 Tbsp. I am assuming it is the larger amount.
Oh you are so right, it’s supposed to be 1 TBSP. I’m correcting it now, thanks so much for letting me know.
This was so very good. I wasn’t about to roast any peppers but used a can of fire roasted green chili peppers – will use more next time. I’m pretty sure I sliced my squash thinner than shown in your photo as I used a mandolin. But they were perfect. Thank you for sharing this recipe.
Thank you so much for your sweet comments.
This was a hit at my house. I didn’t have any green chiles, so I used a cup of Trader Joe’s Hatch Chile salsa—medium. If there are people at your house that don’t like spicy food, I’d just use a can of mild chopped chiles. Next time, I’ll just put 1/2 to 1/3 cup of salsa. I almost set my husband’s taste buds on fire! Oops. Lol. I love this recipe, my old squash casserole recipe was getting a little too bland.
Oh this makes me so happy, thank you for your kind comments. Oh salsa does sound good in this also, great idea!
So I have a whole bunch of the scallop squash or some call them patty pan, do you think I could use these in the recipe instead? If not do you have a recipe using the patty pan squash?
I’m sure patty pan squash would be delicious in this. I have used other squash such as zucchini. And unfortunately I don’t have any recipes for patty pan squash but thanks for bringing it up, I need to share some.
This sounds so yummy. As a diabetic I have to be careful concerning carbs. Can you tell me where all the carbs come from in this recipe?
I am not well versed in diabetics so I’m not sure exactly what you need. But I’m assuming most of the carbs are from the squash but there are breadcrumbs in this recipe. If you are concerned please contact your doctor or health care official before trying it.
Very good casserole! Like others, I didn’t have green chiles on hand, so I used slivers of fresh red pepper. I also threw in some fresh basil that I had on the counter. And to answer one person’s question, I used patty pan squash. It was very nice in the casserole because it stayed firm instead of getting mushy. I like that the recipe uses a small amount of bread crumbs instead of Ritz crackers, which I’m not fond of.
Oh this is good to know. Thanks so much, it’s always great to hear about people’s variations to recipes.
Looking forward to trying this but one person’s medium squash is sometimes another person’s small or large. Can you tell us an approximate number of cups or weight of squash needed for this recipe?
I just googled it and 1 medium squash is around 1 cup to 1.25 cups. Hope this helps.
Thank you!
Made this Monday night and it was so delicious! Thank you for the recipe! My large skillet was full to the top with unpeeled fresh summer squash. I used 3/4 can of mild chilli peppers (2 1/2″ can size) but next time I will use the entire can. I baked it in a 3 quart glass pan. This is a keeper recipe and I will share it with other summer squash growers😉
Thank you so much for your kind comment, it makes my heart happy that you enjoyed it. Thanks so much for any and all sharing, we appreciate it so much.
My husband & I are New Mexican and have been have been for the past 55 years.. This is a great dish, and we will make again with a few adjustments.. First 3 green chilies are no where near enough .. second, we will use yellow onion not white( although you don’t specify) and 3rd we will use bread crumbs to thicken in the casserole itself but use panko seasoned as the topping, much crispier. I didn’t have enough parmesan so I did use a blend of parmesan and asiago cheese, not sure if it is a plus or minus.! Overall an excellent way to use summer yellow squash! We had supper tonight of both your yellow squash recipe and fried pattypan ( my first use)
Thanks for sharing !!
I lived in New Mexico for over 17 years and totally agree with you on adding more green chilies. HA! I did downsize it from my personal taste to accommodate those that don’t sleep, eat and dream of green Chilies like us. Love that you made it your own. Thanks so much for your kind comments
I used poblano peppers ant it turned out so so good! A nice change from sautéed squash or other squash side dishes!
Pueblo Poblano peppers I roasted along with zucchini – didn’t have any yellow squash at the moment. It was so so good!
That sounds great also. Thank you for letting us know you enjoyed this recipe.