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Southwestern Squash Corn and Poblano Casserole - Close-up of casserole with piece removed

Southwestern Summer Squash Corn and Poblano Casserole

4.55 from 11 votes
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!
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

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.

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