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Best Squash Casserole with Green Chiles

July 3, 2018 by Evelyn 33 Comments

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.
 

Summer Squash Recipes, Squash Casserole, 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. 

 
Summer Squash Recipes

 

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. 
  
Summer Squash Casserole

 

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

 

Print Recipe
5 from 11 votes

How to Make the Best Squash Casserole with Green Chile-Summer Squash Recipes

Sliced yellow squash and onions baked in a cheesey sauce and topped with a parmesan bread topping.  
Prep Time10 mins
Cook Time35 mins
0 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: summer squash casserole
Servings: 8
Calories: 451kcal
Author: Evelyn

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

Calories: 451kcal | Carbohydrates: 71g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 426mg | Potassium: 2054mg | Fiber: 12g | Sugar: 14g | Vitamin A: 60291IU | Vitamin C: 120mg | Calcium: 511mg | Iron: 4mg


 

 

Filed Under: RECIPES, Side Dish Recipe

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Comments

  1. Linda

    May 31, 2019 at 8:22 pm

    5 stars
    The green chiles are a nice addition! Bring on the southwest flavors!
    This is a keeper.

    Reply
    • Evelyn

      June 1, 2019 at 11:48 am

      Hello old Friend! It’s so good to see you again, you know both of us love those green chiles in almost everything.

      Reply
    • Anne

      October 26, 2020 at 11:07 pm

      5 stars
      Very good, but how did you get 71 carbs, it seems really high when I look at ingredients.

      Reply
      • Evelyn

        October 27, 2020 at 1:05 am

        The nutrition facts are automatically calculated within the Recipe Card. There are 8 servings and the only carbs of substance is the the 1/4 cup of bread crumbs and then of course the complex carbs of squash and onions. There are very little carbs in cheeses. But keep in mind sometimes the computations can be off a little but I believe this is pretty close.

        Reply
  2. Briana

    June 22, 2019 at 6:08 pm

    I can’t wait to try this. We have a ton of squash! How would you freeze this? Before or after baking?

    Reply
    • Evelyn

      June 23, 2019 at 1:18 pm

      I would bake it before freezing. Then it’s just a matter of defrosting and heating up. Thanks so much for asking

      Reply
  3. Dewayne

    August 16, 2019 at 8:53 pm

    5 stars
    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 ?

    Reply
    • Evelyn

      August 22, 2019 at 10:48 am

      I bet it would be delicious, but it would have a different flavor. Please let us know how it turns out

      Reply
  4. Julia

    January 30, 2020 at 2:57 pm

    5 stars
    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. : )

    Reply
    • Evelyn

      January 30, 2020 at 5:27 pm

      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.

      Reply
  5. Peggy

    June 8, 2020 at 8:37 pm

    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.

    Reply
    • Evelyn

      June 8, 2020 at 11:36 pm

      Oh you are so right, it’s supposed to be 1 TBSP. I’m correcting it now, thanks so much for letting me know.

      Reply
  6. Barbara

    June 19, 2020 at 11:24 pm

    5 stars
    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.

    Reply
    • Evelyn

      June 23, 2020 at 10:43 pm

      Thank you so much for your sweet comments.

      Reply
  7. Jackson’s Gigi

    July 7, 2020 at 12:20 am

    5 stars
    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.

    Reply
    • Evelyn

      July 7, 2020 at 11:21 am

      Oh this makes me so happy, thank you for your kind comments. Oh salsa does sound good in this also, great idea!

      Reply
  8. Dawn

    July 12, 2020 at 11:44 pm

    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?

    Reply
    • Evelyn

      July 13, 2020 at 12:04 pm

      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.

      Reply
  9. Cindy

    July 16, 2020 at 4:08 pm

    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?

    Reply
    • Evelyn

      July 18, 2020 at 7:03 pm

      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.

      Reply
  10. Vicki D

    August 4, 2020 at 2:22 am

    5 stars
    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.

    Reply
    • Evelyn

      August 5, 2020 at 8:12 pm

      Oh this is good to know. Thanks so much, it’s always great to hear about people’s variations to recipes.

      Reply
  11. Karen

    August 4, 2020 at 12:01 pm

    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?

    Reply
    • Evelyn

      August 5, 2020 at 8:13 pm

      I just googled it and 1 medium squash is around 1 cup to 1.25 cups. Hope this helps.

      Reply
      • Karen Ulmer

        August 6, 2020 at 1:08 am

        Thank you!

        Reply
  12. Karen from WI

    August 6, 2020 at 1:10 am

    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?

    Reply
    • Evelyn

      August 6, 2020 at 1:14 pm

      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.

      Reply
  13. Mignon Sims

    August 9, 2020 at 12:48 am

    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 !!

    Reply
    • Evelyn

      August 9, 2020 at 1:34 pm

      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

      Reply
  14. Gay Uhland

    September 5, 2020 at 6:16 pm

    5 stars
    I used poblano peppers ant it turned out so so good! A nice change from sautéed squash or other squash side dishes!

    Reply
  15. Gay Uhland

    September 7, 2020 at 1:50 am

    5 stars
    Pueblo Poblano peppers I roasted along with zucchini – didn’t have any yellow squash at the moment. It was so so good!

    Reply
    • Evelyn

      September 9, 2020 at 1:57 pm

      That sounds great also. Thank you for letting us know you enjoyed this recipe.

      Reply
  16. Nancy Bell

    October 31, 2020 at 5:29 pm

    So I saw the above comment about the amount of squash, my squash are all different sizes, so looking at your estimate of size the recipe would use 6-7 cups of squash? Thank you1.

    Reply

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