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, of course, leftover cornbread.
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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 with leftover cornbread.
Many years ago, I tasted a version of this Tex-Mex Yellow Squash Casserole made with leftover cornbread at a restaurant. 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. If 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. If you happen to have 8-ball squash, try this recipe for Simple and Fun Sausage-Stuffed 8-Ball Zucchini (or 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.
📌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 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 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.
How to make Tex-Mex Yellow Summer Squash Casserole with Green Chiles:
FAQ about this Tex-Mex Spicy Yellow Squash Casserole with Cornbread:
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.
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.
Tex-Mex Yellow Squash Casserole with Leftover Cornbread and Green Chiles
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 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.
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.