• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    Home » Recipes » Vegetarian / Vegan Entrees

    By Carol Published: Aug 15, 2018 Modified: Aug 2, 2021 | This post may contain affiliate links. Please read my disclosure.

    Southwestern Summer Squash Corn and Poblano Casserole

    Jump to Recipe
    4.64 from 19 votes
    1 hour 15 minutes
    Southwestern Squash, Corn and Poblano Casserole is a spicy and delicious twist on a classic squash casserole with corn and earthy, slightly smoky poblano peppers! #vegetarian #vegetable #casserole

    Southwestern Summer Squash, Corn and Poblano Casserole is a spicy and delicious twist on a classic squash casserole with corn and earthy, slightly smoky Poblano peppers!

    Photo of Southwestern Squash Corn and Poblano Casserole on wood cutting board.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • The inspiration behind this recipe:
    • How to make Southwestern Summer Squash, Corn and Poblano Casserole:
    • Want more delicious summery vegetable casseroles?  Try my:
    • Southwestern Summer Squash Corn and Poblano Casserole
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    The inspiration behind this recipe:

    I think I've told you once or twice that I have yet to find a vegetable I don't like.  Although I'm a carnivore and love a good steak, I'm also thoroughly in love with vegetables!

    Give me a cheesy, delicious vegetarian casserole like this Southwestern Summer Squash, Corn and Poblano Casserole and I may even pass on the steak!

    We've been overrun with peppers lately--everything from habanero to jalapeno to poblanos.  There's still a bunch to pick so stay tuned for more poblano pepper recipes over the next few weeks!

    This Southwestern Summer Squash, Corn and Poblano Casserole is a twist on my Southwestern Summer Squash Casserole.   That recipe is a twist on a classic Southern-style summer squash casserole.  I know.... we've got lots of twists happening but it's all good!

    How to make Southwestern Summer Squash, Corn and Poblano Casserole:

    • Slice up a bunch of zucchini and yellow squash.

    Photo of sliced zucchini and yellow squash on wood cutting board.

    • Saute the squash with onion and the poblano peppers until softened, then add fresh or frozen corn kernels.
    • Let it cool a bit then add some shredded Mexican blend cheese...

    Photo of squash and peppers being cooked in skillet with wooden spoon.

    • Transfer the vegetable combination to a baking dish.
    • Whisk together the custardy blend of cream cheese, mayonnaise, half and half and eggs.
    • Pour it over the vegetables...

    Photo of egg mixture being poured over casserole.

    • Top with a little more cheese.
    • Add crushed tortilla chips.  (This is a great way to use all those broken chips at the bottom of the bag!)
    • Cover and bake.

    Photo of casserole before being baked.

    • Garnish with a little chili powder...

    Close-up photo of Southwestern Squash Corn and Poblano Casserole after being baked.

    • And serve!
    • Then, sit back and enjoy the accolades!

    Close-up photo of Southwestern Squash Corn and Poblano Casserole with serving fork and piece removed.

    Want more delicious summery vegetable casseroles?  Try my:

    • Layered Zucchini Corn Casserole
    • Italian Summer Vegetable Casserole
    • Brown Rice and Summer Vegetable Casserole with Feta and Black Olives
    • Yellow Squash and Tomato Gratin with Two Cheeses
    • Zucchini, Yellow Squash and Quinoa Casserole
    • Cream Cheese Corn Casserole
    Southwestern Squash Corn and Poblano Casserole - Close-up of casserole with piece removed

    Southwestern Summer Squash Corn and Poblano Casserole

    4.64 from 19 votes
    By: Carol | From A Chef's Kitchen
    Southwestern Summer Squash, Corn and Poblano Casserole is a spicy and delicious twist on a classic squash casserole with corn and earthy, slightly smoky poblano peppers!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Vegetarian / Vegan Entrees
    Cuisine Southwestern / Mexican
    Servings 8
    Calories 404 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Nonstick Skillet
    • 8 x 8 Baking Dish

    Ingredients
      

    • oil or cooking spray - for baking dish
    • 2 tablespoons butter
    • 2 tablespoons canola oil
    • 1 medium onion - finely chopped
    • 3 medium zucchini - sliced
    • 3 medium yellow squash - sliced
    • 4 medium poblano peppers - seeded and chopped
    • 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
    • ½ cup mayonnaise
    • ½ cup half and half
    • 2 large eggs
    • 1 ½ cups shredded Mexican blend cheese - divided
    • 1 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 4 to 5 minutes or until beginning 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. Set aside to cool slightly.
    • While vegetables are cooling, whisk together cream cheese, mayonnaise, half and half and eggs.
    • Stir ¾ cup of the cheese into the vegetables, then transfer to prepared baking dish.
    • Pour custard mixture over vegetable and cheese combination.
    • Top with remaining cheese and tortilla chips.
    • 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.
    • Sprinkle with a little chili powder to garnish.

    Notes

    MAKE AHEAD:  May be assembled without tortilla chips 1-2 days in advance. Add tortilla chips before baking.
    FREEZER-FRIENDLY:  Assemble, cool thoroughly then wrap tightly and freeze up to 2 months.  Thaw in the refrigerator then bake as directed.  Can also be frozen cooked, but you'll yield better results if frozen unbaked.

    Nutrition

    Serving: 1 | Calories: 404kcal | Carbohydrates: 25g | Protein: 12g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 434mg | Potassium: 658mg | Fiber: 4g | Sugar: 7g | Vitamin A: 974IU | Vitamin C: 75mg | Calcium: 343mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Vegetarian / Vegan Entrees

    • Vegan Thai Red Curry
    • Zucchini Quiche with Feta Cheese and Brown Rice Crust
    • Summer Squash Casserole with Green Chiles
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    1.0K shares
    • Share114
    • Tweet
    • Yummly
    • Email

    Categories: Make Ahead and Meal Prep

    Reader Interactions

    Comments

    1. Vicki says

      October 27, 2020 at 10:58 am

      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?

      Reply
      • Carol says

        October 27, 2020 at 7:58 pm

        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!

        Reply
    2. Jenny says

      September 02, 2019 at 12:41 am

      5 stars
      Do you think I could change the yellow squash for winter squash, I can’t find any yellow squash here in Queensland

      Reply
      • Carol says

        September 02, 2019 at 8:02 am

        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!

        Reply
    3. Anonymous says

      December 26, 2018 at 11:11 pm

      5 stars

      Reply
    4. Nan says

      September 15, 2018 at 2:58 pm

      Is there a print function I'm failing to find?

      Reply
      • Carol says

        September 17, 2018 at 12:29 am

        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!

        Reply
        • Nan says

          September 17, 2018 at 1:45 pm

          Thank you! I don't know how I missed it..

    5. Lori says

      September 03, 2018 at 5:10 pm

      I have this in the oven as we speak and it smells wonderful!

      Reply
      • Carol says

        September 04, 2018 at 7:29 am

        Hi, Lori, Thanks so much and hope you all enjoyed!

        Reply
    6. thewimpyvegetarian says

      August 31, 2018 at 8:57 pm

      5 stars
      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!!

      Reply
      • Carol says

        September 01, 2018 at 9:13 am

        Thanks, Susan! It's the perfect way to use those crushed bits at the bottom of every bag! Hope you enjoy!

        Reply
    7. Aleta says

      August 23, 2018 at 10:45 pm

      5 stars
      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!

      Reply
      • Carol says

        August 24, 2018 at 8:02 am

        Thanks so much, Aleta! Hope you enjoy!

        Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 114Facebook
    • Pinterest
    1032 shares