Sneak Peek: Serve this Tex-MexYellow Squash Casserole with Leftover Cornbread as a vegetable side dish or vegetarian entree. Ingredients include yellow summer squash, onions, red bell peppers, mushrooms, corn, green chiles, Cheddar cheese, and leftover cornbread.
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If you’re lucky enough to have leftover cornbread and a surplus of summer squash, this Tex-Mex casserole is calling your name! Inspired by a restaurant favorite, I’ve refined this recipe to combine the flavors of cornbread dressing with a spicy squash casserole. It’s comforting, flavorful, and just spicy enough to keep things interesting.
Why You’ll Want to Share This One:
A tasty way to recycle leftover cornbread.
Combines Tex-Mex flavors with cornbread stuffing.
Packed with veggies, cheese, and just the right amount of spice.
See recipe notes for how to dry and crumble homemade cornbread.
CHEESE:
Use Cheddar, Monterey Jack, or Pepper Jack for extra flavor.
📌 Tip: Chop and freeze bell peppers to save prep time for future recipes!
Step-by-Step Directions
PinCover and microwave small chunks of squash on HIGH until tender. (Times will vary. Start with 8-9 minutes.) Use a potato masher or large fork to press on the cooked squash to squeeze out as much moisture as possible.
PinSauté chopped onions and bell peppers in a large skillet or pan over medium-high heat using 2 tablespoons of melted butter until softened. Add mushrooms and cook until softened. Add cumin.
PinSprinkle flour over vegetables in the skillet and stir until flour disappears.
PinAdd milk and stir until smooth and thickened.
PinAdd corn, green chiles, and cooked, smashed, and drained summer squash. Stir the squash mixture slightly. Check the taste (it’s safe) and season with salt and pepper if needed.
PinFold in the dry stuffing mix or leftover crumbled cornbread and shredded cheese.
PinPour into a casserole dish. Optional: Sprinkle more cheese on top 5 minutes before the dressing is ready to take out of the oven.
4cups(784g)summer squashchopped (3 small squash or 2 medium squash)
2tablespoons(28g)butter
½medium(75g)onionchopped
½cup(75g)red or green bell pepperschopped
8ounces(227g)white mushroomscut into small slices
¼teaspooncumin
1tablespoonunbleached all-purpose flour
1cup(114g)milk
1cup(82g)frozen corn
4ounces(114g)chopped green chilesmore or less depending on your taste
1cup(102 g)stuffing mix or leftover cornbread(See the notes if using cornbread)
½teaspoonsalt
freshly ground black pepper
1cup(113g)Cheddar or Monterrey jack cheese, shredded4 ounces
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Instructions
Cook the Squash: Cook 4 cups(784g) summer squash with a tablespoon of added water. Cover and microwave on HIGH for about 8-9 minutes. Mash squash with a fork or masher and drain well and set aside.
Sauté the vegetables: While the squash cooks, sauté chopped 1/2 medium(75g) onion and 1/2 cup(75g) red or green bell peppers in 2 tablespoons(28g) butter melted in a large skillet over medium heat. After the vegetables soften, add 8 ounces(227g) white mushroomsand cook another 2-3 minutes. Add ¼ teaspoon cumin.
Make the Sauce: Add 1 tablespoon unbleached all-purpose flour to softened veggies. Cook and stir for about two minutes. Gradually add 1 cup(114g) milk (whole or low-fat) to make a sauce, stirring constantly.Reduce heat to medium-low and cook until the sauce thickens to a gravy-like consistency.
Combine the Ingredients: Add 1 cup(82g) frozen corn, 4 ounces(114g) chopped green chiles, and cooked, drained, squash. Season to taste with 1/2 teaspoon salt (only if needed, storebought stuffing can be salty already) and 1/4 teaspoon of freshly ground black pepper. Fold in the 1 cup(102 g) stuffing mix or leftover cornbread and 1 cup(113g) Cheddar or Monterrey jack cheese, shredded. If you prefer, save half the cheese to sprinkle on top in step 5.
Bake the Casserole: Place into a greased 1-1/2 quart casserole dish. Place into a 400˚F (200˚C) for 20 minutes or until heated through. Sprinkle the remaining cheese on top during the last 5 minutes.
Notes
Drying Cornbread: Crumble cornbread onto a baking sheet and let it air-dry for a few hours. To speed up the process, bake at 300˚F (150˚C) for about 15 minutes (time may vary based on cornbread moisture).
Make Ahead: Assemble the casserole earlier in the day, refrigerate, and bake fresh before serving. Baking it the same day helps avoid overly soft cornbread.
Freezing Leftovers: This casserole freezes well. Wrap tightly in plastic and foil, and consume within 2 months for the best flavor.
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Final Thoughts:
This Tex-Mex Yellow Squash Casserole blends spicy, savory, and cheesy flavors into a hearty dish that makes veggies exciting. It pairs beautifully with grilled smoked sausage or stands alone as a comforting vegetarian entrée. For another green chile favorite, try my Spicy Eggplant Recipe with Green Chiles.
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.