Cheesy Tex-Mex Yellow Squash Casserole (with Leftover Cornbread)
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 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.
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.
Tips That Make a Difference
• Chop and freeze bell peppers to save prep time for future recipes.
• Leftover cornbread (from a box or homemade) is preferred–makes a fresher, less salty substitute for packaged stuffing mix.
• Freeze and serve with link sausage for a quick weeknight meal–one of our favorites.
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 (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
Instructions
- Cook the Squash: 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 and set aside.
- Sauté the vegetables: 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.
- Make the Sauce: Add 1 tablespoon unbleached all-purpose flour to softened veggies. Cook and stir for about two minutes. Gradually add 1 cup (114 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, 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 (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 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.
Too Much Squash on Hand?
Check out these Simple Squash Patties, Baked Yellow Squash Soufflé, or Baked Parmesan Squash. If you happen to have 8-ball squash, try this recipe for Simple and Fun Sausage-Stuffed 8-Ball Zucchini (or Squash)
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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!