Southern-inspired summer squash casserole gets a Southwestern makeover with fresh chiles!
There are some who would consider messing with an old classic Southern recipe such as a summer squash casserole a sacrilege, but this girl is 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 found themselves in the same boat with an excess of peppers and 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 got these new varieties of peppers, it seemed only natural to add them. Good decision on my part and hope you enjoy!
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 already has such a delicate flavor, 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 tomorrow.) Serve with simply grilled or roasted chicken, fish or meat. Or, skip the meat and serve with a fresh, crunchy green or vegetable salad.
Serves 4-6
Southern-inspired summer squash casserole gets a Southwestern makeover with fresh chiles!
20 minPrep Time
40 minCook Time
1 hrTotal Time
Save RecipeINGREDIENTS
non-stick cooking spray
2 tablespoons unsalted butter
1 tablespoon canola or olive oil
5 medium yellow squash (1 3/4 to 2 pounds), sliced
salt and freshly ground black pepper, to taste
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
3/4 cup mayonnaise
4 ounces cream cheese, softened
2 large eggs
2/3 cup freshly grated Parmesan cheese, divided
10 to 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.
Blend mayonnaise, cream cheese and eggs together until smooth. Stir in 1/2 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 heated through and cracker topping is lightly browned.
Can be assembled one day ahead of time.
Comments