Spicy Squash Casserole with Leftover Cornbread and Green Chiles
Sneak Peek: Serve this Spicy Squash Casserole with Leftover Cornbread and Green Chiles as a vegetable side dish or vegetarian entree. No canned soups.
As an Amazon Associate, I earn from qualifying purchases.
If you are here because you are blessed with an oversupply of summer squash, congratulations. This recipe offers something different from the usual squash casserole.
If you are here because you have leftover cornbread, this recipe is perfect for recycling it, particularly if you have at least 2 cups. You can substitute store-bought stuffing leftover cornbread
Many years ago, I tasted a version of this Summer Squash Casserole made with leftover cornbread. It was so delicious that I never forgot about it.
Over the years, I’ve perfected and tweaked the recipe. It’s like a marriage between cornbread dressing and a Tex-Mex summer squash casserole. The green chiles, corn, and shredded cheese take it over the top.
Ingredients and Substitutions
- YELLOW SQUASH: Yellow squash is considered a summer squash. It is somewhat sweeter than zucchini.
Try to buy the smaller yellow or summer squash in the store. If you grow them yourself, be sure to pick them before they get too big and tough. Peeling is not necessary. In case you have more squash than you know what to do with, check out these Simple Squash Patties, Baked Yellow Squash Soufflé, and Baked Parmesan Squash.
- 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 their own distinctive flavor. Suit yourself. Using many colors adds visual appeal to this recipe.
***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 to this recipe. Start with a 4 oz. jar of chopped chiles (or less if you’re a bit timid when it comes to peppers). Add more chiles if you like spicy food. A dash of Sriracha sauce will also add some quick zip.
- STUFFING: Use 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 the casserole in the last 5 minutes of baking.
How to make Yellow Summer Squash Casserole with Green Chiles:
FAQ about this Spicy Yellow Squash Cassserole:
You can make this earlier in the day, refrigerate and bake. However, I prefer to bake it the same day I assemble it so the cornbread won’t get too mushy.
Yes. Because of the cornbread, I recommend you use it within a month.
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.
If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Yellow Squash Casserole with Leftover Cornbread and Green Chiles
Rate this recipe here
- 4 cups summer squash - chopped (3 small squash or 2 medium squash)
- 2 tablespoons butter
- ½ medium onion - chopped
- ½ cup red or green bell peppers - chopped
- 8 ounces white mushrooms - cut into small slices
- ¼ teaspoon cumin
- 1 tablespoon unbleached all-purpose flour
- 1 cup milk
- 1 cup frozen corn
- 4 ounces chopped green chiles - more or less depending on your taste
- 1 cup stuffing mix or leftover cornbread - (See the notes if using cornbread)
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup Cheddar or Monterrey jack cheese, shredded - 4 ounces
- Cook 4 C chopped 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 onions (half an onion) and ½ C of bell peppers in 1 tablespoon of butter melted in a large skillet over medium heat. After the vegetables soften, add 8 ounces of sliced mushrooms and cook another 2-3 minutes. Add 1/4 teaspoon of cumin.
- Add 1 tablespoon of flour to softened veggies. Cook and stir for about two minutes, then add 1 cup of milk (whole or low-fat) to make a sauce. Stir and cook on medium-low until thickened like gravy.
- Add 1 cup of corn, 1 4-oz can of green chiles (drained), and cooked, drained, squash. Season to taste with ½ teaspoon salt (only if needed, storebought stuffing can be salty already) and 1/4 teaspoon of pepper. Fold in the dried cornbread and cheese. 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) oven for 20 minutes or until heated through. Sprinkle the remaining cheese on top during the last 5 minutes.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.