Best Squash Casserole with Green Chiles
Looking for a crowd-pleasing summer side dish? Look no further! This summer squash casserole has the perfect balance of flavors and crunch. 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.
Turn your garden’s yellow squash into something extraordinary with our Squash Casserole! ✨ Filled with flavor-packed ingredients like green chile, cheeses, and a heavenly breadcrumb parmesan topping, it’s bound to be a hit at any meal. Plus, it freezes perfectly, meaning you can enjoy a slice of summer even in the heart of winter.
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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. Try this drool-worthy summer squash casserole and thank us later!
Summer Squash Casserole Recipe:
Ingredients:
- 6 medium squash, thinly sliced
- 1 large onion, thinly sliced
- ¼ cup Butter
- ½ cup Parmesan Cheese, grated
- 1 cup Sharp Cheddar Cheese, shedded
- ½ cup Sour Cream
- 3 whole roasted green chile, peeled and chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Fresh Chopped Parsley, Optional
Topping Ingredients:
- ¼ cup Breadcrumbs
- ¼ cup Parmesan Cheese
- 1 Tablespoon Butter, melted
How too make a Squash Casserole with Green Chiles:
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. Fresh from the garden, loaded with cheese and topped with a breadcrumb parmesan crumble, this squash casserole is creating a summer squash wave you don’t want to miss.
We are 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.
Can you freeze this Squash Casserole?
Yes you can! This squash casserole can be made ahead of time and refrigerated or frozen until ready to bake.
Items that we recommend to freeze a squash casserole
- Aluminum Pans with Lids
- Freezer Grade Plastic Wrap, optional
- Freezer Marking Pens
Directions for freezing a squash casserole.
To freeze this casserole assemble the casserole in disposable pans, cover them with plastic wrap, seal with the aluminum lids prior to baking. Then place them into your freezer. Don’t forget to label them with the date and baking instructions. Make the most of your summer garden squash by filling your freezer with Squash casseroles today!
Other Summer Squash Recipes:
- Low Carb Rich Zucchini Lasagna
- A collection of 31 of the Best Zucchini Recipes
- Parmesan Zucchini Chips
- Zucchini Tots
🥣 Recipe
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
Notes
Freezing Squash Casserole
Helpful Items to Freeze Casseroles- Aluminum Pans with Lids
- Freezer Grade Plastic Wrap, optional
- Freezer Marking Pens
Nutrition
Click HERE to save this casserole with green chiles to Pinterest
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.
Very good, but how did you get 71 carbs, it seems really high when I look at ingredients.
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.
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.
@Evelyn, something I do to cut carbs is replace the bread crumbs with finely ground pork rinds-the plain ones with salt only. Then I mix it half and half with Parmesan cheese. Either the real cheese or I have used the kind in the shaker with the green lid. Once I have ground them up either in food processor or vitamix I use this mixture instead of breadcrumbs and it lowers the carb count in recipes! And I use this in a zucchini casserole recipe that calls for making the casserole then putting this topping on at the end and putting it under a broiler for 3-5 min. It is delicious and crunchy on top. I would never know that it was such a mixture on top. It’s one of our favorite dishes. I will try your recipe but trade the topping to keep my carbs lower. Just trying to help and share ideas. I love yellow squash and I will try this. Thx!
I love it when someone adapts a recipe so they can enjoy while adhering to their diet restrictions. Thanks so much for sharing these tips
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!
@Evelyn,
Hi, just found your site and I’m going to make this recipe (which looks amazing) for lunch.
I cook a lot by ingredient weight and found that 2 medium yellow (summer) squash weigh a pound. This may be helpful to others. My squash is starting to come in and I’m running to stay ahead of it!
Ah that is good to know. I haven’t ever weighed them so thanks so much for sharing.
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.
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.
This is the best dish with both zucchini and yellow quash. I fixed it as a side dish and it ended up being the main dish. Everyone loved it. Great dish.
That makes my heart happy. We are so glad you enjoyed it.
Chilies, can you use canned jalapeno? If using fresh is it Poblanos? can you use canned green chilies. Bread crumbs, can you use seasoned ready-made? how about Italian ready-made bread crumbs or panko. This recipe looks wonderful. I just want to make it perfect for thanksgiving.
The Chilies we refer to in this recipe are Hatch Green Chilies. Or some call them Anaheim Chilies or Big Green Chiles. And yes Yes Canned Green Chiles would be exactly what you would like to use. Jalapeños would not work but maybe Poblanos would. Any kind of bread crumbs would work in a pinch or even panko but sometimes Italian Seasoned bread crumbs clash with other flavors. Thank you so very much for your interest and we are sure you and your family will love this casserole. We have rave reviews on it. Hugs Evely
Very tasty! I am glad that i did not slice the squash thinly i prefer texture rather than mush! Seriously great combo-onions, squash and green chiles. I doubled the chiles amount in my dish. Just the perfect amount of cheese and sour cream. Its not gooey, cheesy or creamy. Keeps all the natural flavors intensly delish ! And the crust i used panko bread crumbs. I cooked it longer to get a nice brown on top.
Thank you so much for your kind comments! Next time I will have to try slicing it thicker.
Excellent..used 3 squash and 3 zucchini because that’s what I had..also use 2-7oz cans of diced fire roasted chilis as couldn’t find fresh locally..the only other thing I will do differently is double the topping..this was better than desert!!
We love this casserole! I freeze half , every time I make it , to save for winter
I added chicken to make it a whole meal and used Ritz crumbs instead of bread crumbs because I was out. Delish!
That a great substitution idea. Thanks for sharing
Unbelievably fantastic I could eat that until I pop.
Thank you very much!
Awe. Thanks so much!
Excellent dish! Used pepperjack cheese and it was yummy!
My family and I loved this recipe!! Delicious!!! Can’t wait to make it again! Thank you for sharing this recipe!!
Awe Thanks. We are so glad you enjoyed it.
My mouth is watering! Will make it tomorrow. Do you think using sautéed jalapeños could be substituted for the green chilies?
I bet Jalapeños would work if you like it a little more spicy. Sounds really good.
This was so good! Used diced canned green chilis. Everything else by the recipe. Yum!
Yay!! Soo happy you like it!
So good!! I did one can diced chilies, and roasted 2 poblanos and roasted the onion as well in my air fryer, per someone else’s comment. Made Chicken tacos and black beans as well in case this wasn’t a hit, (leftover chicken I had made so really simple) but neither my husband or I touch anything except for adding some black beans to this. I also doubled the breadcrumbs. I am still so uncomfortably full I ate so much!
So good to hear. This makes my heart happy! Love roasted peppers, all peppers.
Could this casserole be made ahead &baked later?
Yes it certainly could. In fact I have a couple of these casseroles in the freezer that I prepared when my garden was producing an abundance squash.
This is truley the Best, I could have eaten the whole thing by myself. A keeper
Awe thanks so much!
To hard to see recipe because of soooooo many ads.
I am so sorry you had this experience, I will notify my ad network. Also in the future you can hit the jump to recipe button and it will take you down above he recipe card. Then you can either read off the recipe card or print. Thank you for taking the time to let me know.
All I can say is Yum!!!
Thanks!!
All I can say is Yum!!!
Made this and added some corn. Came out delicious