Go Back Email Link
–+ servings

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.
10 servings
summer squash casserole on a plate with smoked sausage
Print
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

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 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 onion, chopped and 1/2 cup red or green bell peppers, chopped in 2 tablespoons butter melted in a large skillet over medium heat.
    After the vegetables soften, add 8 ounces 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 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 frozen corn, 4 ounces 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 stuffing mix or leftover cornbread (See the notes if using cornbread.) and 1 cup 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.
 

Nutritional Information

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