Summer Squash Casserole

4.57 from 37 votes

This updated twist on the classic Southern-style favorite has the kick of fresh green chiles! Southwestern-inspired Summer Squash Casserole can be made ahead of time, leftovers reheat beautifully and it's freezer-friendly!

Prep Time20

Cook Time40

Total Time1

Course: Side Dishes - Vegetables

Cuisine: Southwestern / Mexican

Diet: Diabetic, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray
2 tablespoons unsalted butter
1 tablespoon canola oil
5 medium yellow squash 1 3/4 to 2 pounds, sliced
2 fresh green chiles such as jalapeno, serrano or Anaheim, hot or mild, chopped
1 bunch medium-sized scallions white and light green part only, chopped
3 cloves garlic minced
Salt and freshly ground black pepper to taste
3/4 cup mayonnaise
4 ounces cream cheese softened
2 large eggs
3/4 cup freshly grated Parmesan cheese divided
10-12 butter crackers such as Ritz (or as needed to cover the top of the casserole), crushed

Instructions

Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) 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 the squash begins to soften.
Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
Pour half the mayonnaise mixture over the bottom of the prepared dish.
Transfer squash mixture to the prepared baking dish.
Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
Top with remaining Parmesan 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

SUBSTITUTIONS:

Can also be made with zucchini or pattypan squash.

MAKE AHEAD:

Can be assembled 1-2 days ahead of time. Refrigerate until needed.
Let sit at room temperature while the oven is preheating then bake as directed. You may need to add additional baking time because the baking dish will be very cold.

FREEZER-FRIENDLY:

Baked leftovers can be frozen in small portions. Reheat at 350 degrees in an oven or toaster oven.

Nutrition