Tex-Mex Yellow Squash Casserole with Leftover Cornbread

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Sneak Peek: Serve this Tex-Mex Yellow 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, of course, leftover cornbread.

Yellow squash casserole with Leftover Cornbread on a plate with smoked sausagePin

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If you have an oversupply of summer squash, congratulations. 🥳 This recipe offers something different from the usual squash casserole.

I once tasted a version of this Tex-Mex Yellow Squash Casserole made with leftover cornbread in a restaurant. It was so delicious that I never forgot about it. Over the years, I’ve perfected and tweaked the recipe, and now I’m ready to share it with you.

Three Reasons Why You Will Want To Make This Every Time You Have Leftover Cornbread

  • It’s the perfect recipe for recycling leftover cornbread.
  • It’s a marriage between cornbread dressing and a Tex-Mex summer squash casserole.
  • Green chiles, corn, and shredded cheese take it over the top–just enough spice to make it interesting.

Ingredients and Substitutions

ingredients to make this squash sidedish.Pin
  • YELLOW SQUASH: Yellow squash is considered a summer squash. It is somewhat sweeter than zucchini.
  • ONIONS: Yellow or white onions would both be appropriate in this recipe.
  • BELL PEPPERS: Use red, yellow, or orange peppers. Green peppers are not as sweet as the other colors and have a distinctive flavor. Suit yourself. Using many colors adds visual appeal to this recipe.
    📌Kitchen Tip📌 Did you know you can chop and freeze bell peppers? Wash, seed, and chop. Place them into a plastic bag and drop them into the freezer.
  • MUSHROOMS: White button mushrooms are the easiest to come by in my area, so that’s what I use. Canned mushroom bits and pieces are the cheapest way to go. Leave them out if you don’t like or can’t buy mushrooms.
  • MILK: Use fat-free, low-fat, whole milk, or evaporated milk.
  • CORN: This is a very important ingredient in my book. Fresh corn cut off the cob is the best, of course. But I rarely have that on hand. Frozen corn is almost as good. Use canned corn as a last resort.
  • GREEN CHILES: Green chiles add spice and a Tex-Mex twist to this recipe. Start with a four oz. jar of chopped chiles (or less if you’re a bit timid about peppers). Add more chiles if you like spicy food. A dash of Sriracha sauce will also add some quick zip.
  • STUFFING: Use a boxed cornbread stuffing mix like you would use at Thanksgiving. Buying stuffing from the store (Stove Top or Pepperidge Farms are good brands) is the easiest choice. It’s high in salt and other seasonings, so taste the casserole before adding any salt.
    No stuffing available? I often use leftover dried-out cornbread. I keep cornbread in my freezer, saved from serving my favorite cornbread recipe since it makes too much for the two of us.
    • See the notes in the recipe for how to dry and crumble homemade cornbread.
  • CHEESE: The recipe calls for one cup of shredded Cheddar cheese or Monterrey Jack. Use Pepper Jack if you want more spice. You can either stir all of the cheese into the casserole before baking or hold back half of it to sprinkle on top of it in the last 5 minutes of baking.
Yellow Squash Casserole in a serving dish with a serving spoonPin

How To Make Tex-Mex Yellow Summer Squash Casserole with Green Chiles

Dicing the yellow squash.Pin
Fill a microwave-safe glass Pyrex container with chunks of squash. (It does not need to be peeled.) Cover with plastic wrap or a lid. Cook in the microwave on HIGH until tender. (Times will vary. Start with 8-9 minutes.)
draining the yellow squash.Pin
Use a potato masher or large fork to press on the cooked squash to squeeze out as much moisture as possible.
chopped onions and bell peppers.Pin
Cut up onions and your choice of bell peppers.
sauteing veggies on the stove.Pin
Sauté the vegetables in a large skillet or pan over medium-high heat using 2 tablespoons of melted butter until softened.
mushroom quarters.Pin
Add mushrooms cut into small pieces to the skillet and continue frying. Add cumin after the mushrooms soften.
sprinkling flour over veggies.Pin
Sprinkle flour over vegetables in the skillet and stir until flour disappears.
adding milk to the mixture.Pin
Add milk.
stirring the sauce until thickened.Pin
Stir until smooth and thickened.
adding ingredients to a large pan.Pin
Add corn, green chiles, and cooked, smashed, and drained summer squash. Stir the squash mixture slightly.
seasoning vegetable mixture.Pin
Check the taste (it’s safe). Add salt and pepper if necessary.
Folding in shredded cheese and leftover cornbreadPin
Fold in the dry stuffing mix or leftover crumbled cornbread and shredded cheese.
casserole ready to put in the oven.Pin
Pour into a casserole baking dish or pan and bake in a 400˚F preheated oven.
Green Chili and Squash Dressing--ready to eatPin
Optional: Sprinkle more cheese on top 5 minutes before the dressing is ready to take out of the oven.

FAQ About Tex-Mex Spicy Yellow Squash Casserole with Cornbread

Can I make squash casserole ahead of time?

You can make this recipe earlier in the day, refrigerate it, and bake it. However, I prefer to bake it the same day I assemble it so the cornbread won’t get too mushy.

Can I freeze this recipe?

Yes. Because of the cornbread, I recommend you use it within a month.

How spicy is this recipe?

The spiciness level depends on the green chiles. Some are much spicier than others. Reduce the number of chiles or leave them out if you’re not a fan of spicy food.

Parting thoughts: Vegetable mixtures can be a little scary, but I think you will enjoy this casserole if you like Tex-Mex or spicy food. I love to eat this with grilled smoked sausage. It’s one of my favorite comfort menus. If you love green chiles, try them with eggplant in this Spicy Eggplant Recipe with Green Chiles.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

summer squash casserole on a plate with smoked sausagePin
Yield: 10 servings

Tex-Mex Yellow Squash Casserole with Leftover Cornbread and Green Chiles

This is a spicy mixture of summer squash, corn, green chiles, and leftover cornbread. Southern cuisine combined with Tex-Mex flavors makes a memorable side dish or vegetarian entree.

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(5 stars if you loved it)

5 from 17 votes


Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes


  • 4 cups (784 g) summer squash chopped (3 small squash or 2 medium squash)
  • 2 tablespoons (28 g) butter
  • ½ medium (75 g) onion chopped
  • ½ cup (75 g) red or green bell peppers chopped
  • 8 ounces (227 g) white mushrooms cut into small slices
  • ¼ teaspoon cumin
  • 1 tablespoon unbleached all-purpose flour
  • 1 cup (114 g) milk
  • 1 cup (82 g) frozen corn
  • 4 ounces (114 g) chopped green chiles more or less depending on your taste
  • 1 cup (102 g) stuffing mix or leftover cornbread (See the notes if using cornbread)
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 cup (113 g) Cheddar or Monterrey jack cheese, shredded 4 ounces


  • Cook 4 cups (784 g) 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. Set aside.
  • While the squash cooks, sauté chopped 1/2 medium (75 g) onion and 1/2 cup (75 g) red or green bell peppers in 2 tablespoons (28 g) butter melted in a large skillet over medium heat. After the vegetables soften, add 8 ounces (227 g) white mushrooms and cook another 2-3 minutes. Add ¼ teaspoon cumin.
  • Add 1 tablespoon unbleached all-purpose flour to softened veggies. Cook and stir for about two minutes, then add 1 cup (114 g) milk (whole or low-fat) to make a sauce. Stir and cook on medium-low until thickened like gravy.
  • Add 1 cup (82 g) frozen corn, 4 ounces (114 g) 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 pepper. Fold in the 1 cup (102 g) stuffing mix or leftover cornbread and 1 cup (113 g) Cheddar or Monterrey jack cheese, shredded. If you prefer, save half the cheese to sprinkle on top in step 5.
  • 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.


How to dry out cornbread: Crumble cornbread with your hands and let it dry on the counter for a few hours. You can hasten the process using an oven at 300˚F until the cornbread is dry. It isn’t easy to specify a time as it will depend on how moist the cornbread is. Mine usually takes 15 minutes.


Serving: 1 | Calories: 272kcal | Carbohydrates: 35g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 549mg | Potassium: 384mg | Fiber: 3g | Sugar: 11g | Vitamin A: 625IU | Vitamin C: 23mg | Calcium: 188mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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Recipe Rating


  1. Barbara Menn says:

    I haven’t made this but plan to make it for Thanksgiving. I know they say never make something the first time when you have guests but I always do. I have 2 vegetarian family members and I think they’ll like this.

    1. I do it, too Barbara. It’s a time when you have plenty of people to help you eat it.

  2. Dana Caulum says:

    Are you able to freeze this?

    1. Hi Dana,
      I have never frozen this before baking, but I’m guessing it would be fine. Thaw and cook as directed. I have frozen leftovers many times and they were just as delicious as the first time I made it.

  3. It sounds good, but I don’t understand why the title says spicy. There is nothing spicy in the recipe. Is something missing??

    1. Hi Theresa,

      Green chiles can be quite spicy. Use the hot ones if you want really spicy. We prefer the mild ones.

  4. Now that sounds good. Too bad I only make cornbread at Thanksgiving to put in the dressing.

  5. looks good! What do I do with leftover cornbread? Well, we usually don’t have any leftover, so I wouldn’t know. 🙂