Summer Squash Corn and Poblano Casserole
Summer Squash Corn Poblano Casserole deliciously captures the seasonal flavors of late summer into fall! Poblano peppers bring a subtle smokiness to the dish while the corn adds a touch of sweetness, perfectly complementing the simple flavor of sautéed summer squash. The casserole is topped with crushed tortilla chips for a golden and crispy crust!
Servings: 8
Ingredients
- oil or cooking spray for baking dish
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1 small onion finely chopped (1 1/2 cups)
- 3 medium zucchini (1 1/2 pounds) sliced
- 3 medium yellow squash ( 1 1/2 pounds) sliced
- 2 medium poblano peppers seeded and chopped (1 heaping cup)
- 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
- 1/2 cup mayonnaise
- 1/2 cup half and half
- 2 large eggs
- 2 cups shredded Mexican blend cheese divided
- 1/2 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 for 4-5 minutes or until it begins to soften.
- Add the sliced zucchini, yellow squash and chopped poblano peppers and continue cooking, stirring often another 5-6 minutes or until vegetables are starting to become tender.
- Add the corn kernels and garlic and stir until garlic is fragrant, approximately 30 seconds. Transfer to the prepared baking dish to cool slightly, leaving behind any excess liquid.
- While vegetables are cooling, whisk together cream cheese, mayonnaise, half and half and eggs.
- Stir 1 1/2 cups of the cheese into the vegetables.
- Pour the custard mixture over the vegetable and cheese mixture. Use a small spoon to nudge the vegetables aside in several places so the custard can trickle down and not pool on top.
- Top with remaining cheese and tortilla chips. Sprinkle with a little chili powder.
- 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.
Notes
Recipe from 2020 updated and retested.
MAKE AHEAD:
- May be assembled without tortilla chips 1-2 days in advance. Add tortilla chips before baking.
- If cold from the refrigerator, let sit at room temperature for 30 minutes or so. You may need to add additional baking time.
- Baked leftovers can be frozen in small portions. Reheat at 350 degrees in an oven or toaster oven.
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