Best Squash Casserole with Green Chiles

We are pulling out all our Summer Squash Recipes so we can make the most of our garden right now.  One of our favorites is this Squash Casserole with Green Chile.
 

 

We have yellow squash coming out of our ears right now from our garden.   And this Squash Casserole with Green Chile is our all-time favorite of all our summer squash recipes.    It has the perfect balance of flavor and is one great way to make the most out of our fresh yellow squash.

 

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This amazing Squash casserole is loaded with cheeses and green chile.  And it’s topped with a breadcrumb parmesan cheese crumble.   It’s out of this world delicious.  Even some of your picky eaters might ask for a second helping of this Squash Casserole.

 

Summer Squash Casserole Recipe:

Ingredients:

• 6 medium squash, thinly sliced
• 1 large onion, thinly sliced
• ¼ cup Butter
• ½ cup Parmesan Cheese, grated
• 1 cup Sharp Cheddar Cheese, shedded
• ½ cup Sour Cream
• 3 whole roasted green chile, peeled and chopped
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Fresh Chopped Parsley, Optional 

Topping Ingredients:

• ¼ cup Breadcrumbs
• ¼ cup Parmesan Cheese
• 1 Tablespoon Butter, melted

 

How too make a Squash Casserole with Green Chiles:

 

 

Start off by thinly slicing 6 medium yellow squash and 1 large yellow onion.   Heat butter in a large skillet or wok and saute the yellow squash and the onion slices until the onions are translucent.

Add the cooked squash and onions into a large mixing bowl.  Then add the green chiles, cheeses, sour cream, salt, and pepper.    Gently mix until well combined and pour into a  2-quart baking dish that’s been lightly oiled. 
  

 

Mix the Parmesan cheese, breadcrumbs, and 1 tbsp melted butter in a small dish.    Then sprinkle the crumb mixture on top of this casserole.

Bake, uncovered for 20 minutes until the topping is golden.   Remove from oven and allow to cool for 5-10 minutes prior to serving.     Garnish with chopped parsley if desired.
 

 

We are making a few of these squash casseroles and freezing them.  We love freezer meals and having a vegetable casserole in the freezer would be a treat this winter when the garden is gone.   A bubbling pan of summer squash would go well with our Thanksgiving Turkey or our Christmas Baked Ham with Pineapple Glaze.

 

How to Freeze Squash Casserole:  

Items that are Useful

• Aluminum Pans with Lids
• Freezer Grade Plastic Wrap, optional
• Freezer Marking Pens

Directions:

This squash casserole can be made ahead of time and refrigerated or frozen until ready to bake.  You can assemble the casserole and place in refrigerator or freezer prior to baking.   Make the most of your summer garden squash and zucchini using this casserole recipe.   

Tip:  Assemble the casserole  in disposable pans, cover them with plastic wrap, seal with the aluminum lids and place them into your freezer.  Don’t forget to label them with the date and baking instructions.     

 

Other Summer Squash Recipes:

• Low Carb Rich Zucchini Lasagna
• A collection of 31 of the Best Zucchini Recipes
• Parmesan Zucchini Chips
• Zucchini Tots

 

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