Summer Squash Corn and Poblano Casserole
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Summer Squash Corn Poblano Casserole deliciously captures the seasonal flavors of late summer into fall! Poblano peppers bring a subtle smokiness to the dish while the corn adds a touch of sweetness, perfectly complementing the simple flavor of sautéed summer squash. The casserole is topped with crushed tortilla chips for a golden and crispy crust!
Why This Recipe is a Keeper!
Although abundant all summer, good zucchini and yellow squash are available all year, and they’re perfect in this Southwestern-inspired casserole heading into fall. Whether you’re looking for a vegetarian main dish or a hearty and delicious side, this simple casserole is the way to go!
This summer squash casserole recipe is:
- Easy! This simple casserole comes together quickly, and the veggies are all sautéed in the same pan for minimal cleanup!
- The Southwestern flavor everyone loves! Poblano peppers lend smoky depth, complemented by Mexican cheeses and crispy tortilla chips with a chili powder kick.
- Rich and Creamy! The blend of half-and-half, cream cheese, eggs, and mayo makes this dish feel decadent and adds a rich, velvety texture that enhances the flavors of this otherwise veggie-forward dish.
- Customizable! You can adjust the heat with more or fewer poblano peppers, or use different types of peppers entirely, such as Hatch green chiles, jalapenos or green bell peppers.
- Make-ahead and reheats well! This casserole can be prepped 1-2 days ahead of time and refrigerated. Leftovers reheat beautifully!
This Southwestern Summer Squash, Corn and Poblano Casserole is comfort food with a fresh, flavorful twist—perfect for family dinners, gatherings, or anytime you need a special dish to share.
How to Make summer squash, corn and poblano casserole
Recipe Ingredients:
Here’s everything you’ll need to make this Southwestern summer squash recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Butter and Oil: Butter adds rich flavor to the sautéed vegetables, while a couple of tablespoons of neutral oil, like canola or avocado, will help keep the butter from burning.
- Poblano Peppers: Poblano peppers are a mild type of chile that is native to Mexico. They are deep green in color and more flavorful than green bell peppers. Poblanos can vary in heat level but are typically mildly spicy. If you are sensitive to heat, use less or use green bell pepper instead.
- Corn: Fresh sweet corn adds a seasonal and more flavorful element to this dish; however, frozen or canned corn will work.
- Half-and-Half: Half-and-half is a dairy blend of half whole milk and half heavy cream. You can substitute whole milk for a slightly lighter but still flavorful dish.
- Mexican Blend Cheese: Using a bag of pre-shredded Mexican cheese blend makes this dish even easier to prepare. This packaged blend typically consists of mild cheeses that melt well, like Cheddar, Monterey Jack, Queso Quesadilla, and Asadero. You can substitute just plain Cheddar, Monterey Jack, or Pepperjack instead.
- Tortilla Chips: The crushed-up tortilla chips create a golden and crispy topping that adds to the Southwestern theme. This is the perfect recipe to use up the crushed bits of chips at the bottom of a bag! You can also use crushed butter crackers instead, such as Ritz.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 375 degrees.
- Oil or spray a 2 1/2 to 3-quart baking dish. Set aside.
- Heat butter and oil in a saute pan over medium-high heat. Add the onion and cook for 4 to 5 minutes or until it begins to soften.
- Add the sliced zucchini, yellow squash and chopped poblano peppers and continue cooking, stirring often another 5 to 6 minutes or until vegetables are starting to become tender.
- Add the corn kernels and garlic and stir until garlic is fragrant, approximately 30 seconds.
- Transfer to the prepared baking dish to cool slightly, leaving behind any excess liquid.
- While vegetables are cooling, whisk together cream cheese, mayonnaise, half and half and eggs.
- Stir 1 1/2 cups of the cheese into the vegetables.
- Pour the custard mixture over the vegetable and cheese mixture. Use a small spoon to nudge the vegetables aside in several places so the custard can trickle down and not pool on top.
- Top with remaining cheese …
- … and tortilla chips. Sprinkle with a little chili powder.
- Cover loosely with aluminum foil. Bake 30 to 35 minutes. Remove foil and bake another 10 to 15 minutes or until cheese on the top is nicely melted and casserole is bubbling.
Chef Tip:
- To enjoy the rich flavor of butter in a dish without the risk of it burning, add a couple of tablespoons of neutral oil like canola or avocado to your pan. The oil raises the smoke point of the butter, preventing it from burning, while still allowing you to infuse your dish with that delicious butter flavor.
Recipe FAQs:
This casserole is moderately spicy due to the poblano peppers and chili powder. If you are sensitive to spice, you can reduce the amount of poblano peppers used or use green bell pepper. If you’d like things spicier, you could also add in jalapeno peppers, use Hatch green chiles or add more chilli powder on top after baking.
Yes! Frozen or canned corn can be used as a convenient substitute. Just be sure to drain canned corn well or thaw and drain frozen corn before adding to the casserole so as not to water down the flavors.
Yes! You can prepare this casserole 1 to 2 days in advance. Assemble it without the tortilla chips, then cover tightly with plastic wrap or foil, and refrigerate. When ready to serve, add the tortilla chips on top and bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
Drained and rinsed black beans would be great added to this dish and are in keeping with the Southwestern and vegetarian theme.
Serve with:
- Chili-Glazed Meatloaf
- Baked Cajun Chicken Drumsticks
- Chicken and Spanish Rice Stuffed Peppers
- Skillet Turkey Pinto Bean Chili with Pepper Jack Biscuit Topping
More great vegetable casserole recipes you’ll love!
- Zucchini Corn Casserole
- Summer Vegetable Parmigiana
- Greek Vegetable Casserole
- Yellow Squash and Tomato Gratin with Two Cheeses
- Zucchini, Yellow Squash and Quinoa Casserole
- Cream Cheese Corn Casserole
Get all my vegetable recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.
Summer Squash Corn and Poblano Casserole
Ingredients
- oil or cooking spray, for baking dish
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1 small onion, finely chopped (1 1/2 cups)
- 3 medium zucchini, (1 1/2 pounds) sliced
- 3 medium yellow squash, ( 1 1/2 pounds) sliced
- 2 medium poblano peppers, seeded and chopped (1 heaping cup)
- 4 cloves garlic, minced
- 1 cup corn kernels, (approximately) fresh or frozen
- salt and freshly ground black pepper
- 4 ounces cream cheese, half an 8-ounce block, room temperature
- 1/2 cup mayonnaise
- 1/2 cup half and half
- 2 large eggs
- 2 cups shredded Mexican blend cheese, divided
- 1/2 cup crushed tortilla chips
- Chili powder, for sprinkling over the top
Instructions
- Preheat oven to 375 degrees. Oil or spray a deep square baking dish. Set aside.
- Heat butter and oil in a saute pan over medium-high heat. Add the onion and cook for 4-5 minutes or until it begins to soften.
- Add the sliced zucchini, yellow squash and chopped poblano peppers and continue cooking, stirring often another 5-6 minutes or until vegetables are starting to become tender.
- Add the corn kernels and garlic and stir until garlic is fragrant, approximately 30 seconds. Transfer to the prepared baking dish to cool slightly, leaving behind any excess liquid.
- While vegetables are cooling, whisk together cream cheese, mayonnaise, half and half and eggs.
- Stir 1 1/2 cups of the cheese into the vegetables.
- Pour the custard mixture over the vegetable and cheese mixture. Use a small spoon to nudge the vegetables aside in several places so the custard can trickle down and not pool on top.
- Top with remaining cheese and tortilla chips. Sprinkle with a little chili powder.
- Cover loosely with aluminum foil.
- Bake 30-35 minutes. Remove foil and bake another 10-15 minutes or until cheese on the top is nicely melted and casserole is bubbling.
Notes
- May be assembled without tortilla chips 1-2 days in advance. Add tortilla chips before baking.
- If cold from the refrigerator, let sit at room temperature for 30 minutes or so. You may need to add additional baking time.
- Baked leftovers can be frozen in small portions. Reheat at 350 degrees in an oven or toaster oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I realize this is a vegetarian dish but I found it when I was looking for a way to use up all the ingredients left in my frig Plus I have some left over chicken – what do you think of adding the chicken?
Hi, Vicki, Thanks so much for your question. I think chicken added to this dish would be just fine! Thanks again and hope you enjoy!
Do you think I could change the yellow squash for winter squash, I can’t find any yellow squash here in Queensland
Hi, Jenny, Thanks so much for your question. I think you probably could but it would be on the sweeter side. Thanks again and hope you enjoy!
Is there a print function I’m failing to find?
Hi Nan, Thanks for your question. It’s in the recipe area. There’s a box that says Print Recipe. Thanks again and hope you enjoy!
Thank you! I don’t know how I missed it..
I have this in the oven as we speak and it smells wonderful!
Hi, Lori, Thanks so much and hope you all enjoyed!
The tortilla chips on top is genius! I love having a crunch to my casserole toppings. And I love everything about what’s inside this casserole. Pinning to make it!!
Thanks, Susan! It’s the perfect way to use those crushed bits at the bottom of every bag! Hope you enjoy!
Wow thanks for sharing this delicious recipe. What a great way to use up squash, zucchinis and peppers and I love the use of tortilla chips for the topping. Can’t wait to give this a try!
Thanks so much, Aleta! Hope you enjoy!