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.
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.
Ingredients and Substitutions
- YELLOW SQUASH: Yellow squash is considered a summer squash. It is somewhat sweeter than zucchini.
- Choose smaller squash
- Harvest early if homegrown
- No need to peel.
- ONIONS:
- Either yellow or white onions
- BELL PEPPERS:
- Use red, yellow, or orange peppers.
- Green peppers have a stronger, less sweet flavor.
- Mix colors for visual appeal.
- MUSHROOMS:
- White button mushrooms are common;
- Canned mushroom bits may be cheaper
- Omit if you preferred
- MILK:
- Use fat-free, low-fat, whole milk, or evaporated milk.
- CORN:
- Fresh off the cob is best
- Frozen is almost as good
- Canned as a last resort.
- GREEN CHILES:
- Some green chiles are spicier than others. Start with a 4 oz. jar and adjust to taste.
- Freeze green chiles you don’t need.
- STUFFING:
- Use boxed cornbread stuffing (Stove Top or Pepperidge Farms)
- If you use boxed stuffing, do not add more salt.
- Leftover cornbread works, too; freeze and crumble as needed.
- 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
Cheesy Tex-Mex Yellow Squash Casserole (with Leftover Cornbread)
Cheesy Tex-Mex casserole made with yellow squash, green chiles, and leftover cornbread—easy comfort food from kitchen staples.
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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
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
5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
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!
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.