Southwestern Summer Squash Casserole is an updated twist on a classic Southern-style favorite with the kick of fresh green chiles!
The inspiration behind this recipe:
There are some who would consider messing with an old classic Southern recipe a sacrilege, but I’m happy to take the heat for doing it and will enjoy every bite!
My husband is the caretaker of our garden and we grow plenty of hot peppers–enough to give away. However, they are still your basic jalapeño, habanero and cayenne pepper. Someone we know who also grows hot peppers had an excess of peppers so we became the happy recipients of new varieties we had not tried.
The chili peppers we received were called Inferno Hot Banana, Wenk’s Yellow Hot Jalapeño and yet another called Purple Jalapeño. Yow. Let’s just say these babies were hot!
I have been wanting to make an old-fashioned Southern-inspired yellow squash casserole, so when we received these new varieties of peppers, I decided to add them. Good decision on my part and hope you enjoy it!
Tips for making Southwestern Summer Squash Casserole:
- Almost any green chile will work–hot or mild–including canned diced green chilies if you like ease and convenience.
- Southern-style yellow squash casserole recipes often call for boiling the squash. To me…..That’s. Just. Wrong. Yellow squash has a delicate flavor so why would anyone want to boil it and then drain any remaining flavor away? Instead, I prefer a quick sauté with butter and a little oil.
- I add the chilies and scallions about halfway through because I only want to soften them but not cook all the heat out of the chilies.
- Won’t lie. This is a very rich dish but try not to skimp on anything. Use real mayonnaise, real cheese and yes, butter crackers on the top. Skimp on something else tomorrow.
This casserole is perfect served with simply grilled or roasted chicken, fish or meat. It’s also great as a vegetarian main course served with a fresh, crunchy green, vegetable or tomato salad.
Let’s eat!
More vegetable casseroles you may enjoy:
- Yellow Squash and Tomato Gratin with Two Cheeses
- Zucchini, Yellow Squash and Quinoa Casserole
- Southwestern Squash, Corn and Poblano Casserole
- Layered Zucchini Corn Casserole
- Summer Vegetable Tian
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Southwestern Summer Squash Casserole
Southwestern Summer Squash Casserole is an updated twist on a classic Southern-style favorite with the kick of fresh green chiles!
Ingredients
- Non-stick cooking spray
- 2 tablespoons unsalted butter
- 1 tablespoon canola or olive oil
- 5 medium yellow squash (1 ¾ to 2 pounds), sliced
- 2 fresh green chilies of your choice (hot or mild) sliced
- 1 bunch scallions, white and light green part only, chopped
- 2 cloves garlic, minced
- salt and freshly ground black pepper, to taste
- ¾ cup mayonnaise
- 4 ounces cream cheese, softened
- 2 large eggs
- ⅔ cup freshly grated Parmesan cheese, divided
- 10-12 butter crackers (such as Ritz), crushed
Instructions
- Preheat oven to 350 degrees. Spray an 8 x 8-inch baking dish with cooking spray. Set aside.
- Heat butter and oil over medium-high heat in a large sauté pan.
- Add the yellow squash and cook 4-5 minutes or until squash begins to soften. Add the chiles and scallions and cook another 3-4 minutes. Stir in garlic. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
- Blend mayonnaise, cream cheese and eggs together until smooth. Stir in ½ cup cheese.
- Transfer squash mixture to the prepared baking dish.
- Pour egg mixture over squash.
- Top with remaining cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
- Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.
Notes
MAKE AHEAD: Can be assembled one day ahead of time.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 40gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 112mgSodium: 572mgCarbohydrates: 21gFiber: 4gSugar: 10gProtein: 10g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Kristina says
Can this be frozen? Either before baking or after?
Carol says
Hi, Kristina, Thanks so much for your question! You could freeze before or after but I think you’ll get a better result if you freeze before baking. Thaw in the refrigerator then bake as directed. Thanks again and hope you enjoy!
Normand says
I just made this recipe yesterday. Really well balanced, the quiche-like layer adds nice texture and taste.
To avoid having too much liquid, I put the cooked squash mixture in a colander and strained it.
Carol says
Thanks so much and glad you enjoyed! There certainly can be a ton of liquid in squash–it’s surprising sometimes. Great solution!
Jen says
Loved this. Can I substitute patty pan for the yellow squash? I have a bunch of those right now.
Carol says
Hi, Jen, Thanks so much for your question. I think you absolutely can. I would remove the stem end and thinly slice just as the recipe directs. I would tip the patty pan on its side to slice. Thanks again!
Bennie says
I made this and since the recipe called for salt but didn’t say in the directions when to add it, I put it and the pepper in the squash mixture before I added the cheese mixture. I’m sure it will be fine. I’m serving it to company as a new recipe using my garden grown squash!
Carol says
Hi, Bennie, Thanks so very much! I’ve had this recipe up for six years now and NO ONE ever mentioned it. Thanks so much for catching that and I’ve adjusted the recipe. Hope you and your guests enjoyed and so awesome you’re making it with your own homegrown squash.
Jay says
Awesome recipe, just outstanding! Thank you.
Carol says
Thank you, Jay! Glad you enjoyed!
diane says
GREAT reciipe…doubled it for a 9×13 casserole….worked out great!
Carol says
Hi, Diane, Thanks so much letting me know how much you enjoyed the casserole. I appreciate and do keep in touch!
sherry J says
Carol,
I made this casserole and it was absolutely awesome!! I did not have any Ritz crackers so i put crushed plain pork rinds ( that i seasoned a little) on top and made it keto friendly!!
Carol says
Hi, Sherry, Thanks so much! I love your idea to make this low-carb and keto-friendly! So glad you enjoyed and please stay in touch! Thanks again!
Thalia @ butter and brioche says
How delicious does this casserole looks! Craving some right now.. I have to recreate the recipe. Thanks for sharing it!