Cheesy Tex-Mex Yellow Squash Casserole (with Leftover Cornbread)
Sneak Peek: This Tex-Mex yellow squash casserole is made with summer squash, green chiles, cheese, and leftover cornbread. It works as a vegetable side dish or vegetarian entrée and is ready in about 45 minutes.
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If you ever find yourself with extra summer squash and a bit of leftover cornbread, this Tex-Mex casserole is a practical way to turn both into something satisfying. The flavors lean savory and mildly spicy, with enough cheese to pull everything together.
I first encountered this recipe at a restaurant in Dallas more than 25 years ago, and it’s stayed with me ever since. It’s the kind of dish that feels comforting, flexible, and forgiving. Serve it as a side with grilled sausage or let it stand on its own for an easy meatless meal.
Ingredients and Substitutions
Ingredients and Substitutions
• YELLOW SQUASH: A summer squash, sweeter than zucchini. Use small, tender squash; no need to peel
• ONIONS: Yellow or white onions work well.
• BELL PEPPERS: Red, orange, or yellow add sweetness; green is more bitter.
• MUSHROOMS: Fresh or canned; omit if preferred.
• MILK: Any type works—fat-free, whole, or evaporated.
• CORN: Fresh is best, frozen is great, canned is OK.
• GREEN CHILES: Start with 4 oz. and adjust; freeze extra if needed.
• STUFFING: Use boxed cornbread stuffing (don’t add salt). Leftover cornbread works too (my favorite)—crumble and let it dry out.
• CHEESE: Cheddar, Monterey Jack, or Pepper Jack all melt well and add flavor.
Step-by-Step Directions
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Cheesy Tex-Mex Yellow Squash Casserole (with Leftover Cornbread)
Video
Ingredients
- 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 (227 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
Instructions
- Cook the Squash: Cook 4 cups (784 g) summer squash, chopped (3 small squash or 2 medium squash) with a tablespoon of added water. Cover and microwave on HIGH for about 8-9 minutes. Mash squash with a fork or masher. drain well and set aside.
- Sauté the vegetables: While the squash cooks, sauté chopped 1/2 medium (75 g) onion, chopped and 1/2 cup (75 g) red or green bell peppers, chopped 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, cut into small slices and 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 (227 g) 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 (82 g) frozen corn, 4 ounces (114 g) chopped green chiles, more or less depending on your taste, 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 (See the notes if using 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.
- 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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
This casserole pairs well with grilled or smoked sausage (our favorite), but it also works as a simple meatless main. We fight over the leftovers.
— Paula
Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
Too Much Squash on Hand?
Check out these Simple Squash Patties, especially if you have kids. Try thisBaked Yellow Squash Soufflé for company or this Baked Parmesan Squash when everybody is standing around your kitchen island ready to eat. If you happen to have 8-ball squash, try this recipe for Simple and Fun Sausage-Stuffed 8-Ball Zucchini (or Squash)
Oh my goodness!! I made this for a potluck dinner and not a bit was left. I used half yellow summer squash and half zuchinni with taco seasoning. This recipe is a keeper.
Hi Lynne,
Using half zucchini and half yellow squash would make this even more colorful. Thank you for writing.
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.
I do it, too Barbara. It’s a time when you have plenty of people to help you eat it.
Are you able to freeze this?
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.
It sounds good, but I don’t understand why the title says spicy. There is nothing spicy in the recipe. Is something missing??
Hi Theresa,
Green chiles can be quite spicy. Use the hot ones if you want really spicy. We prefer the mild ones.
Now that sounds good. Too bad I only make cornbread at Thanksgiving to put in the dressing.
looks good! What do I do with leftover cornbread? Well, we usually don’t have any leftover, so I wouldn’t know. 🙂
Wow…yum-o!