Best Squash Casserole with Green Chile-Summer Squash Recipes

Sliced yellow squash and onions baked in a cheesey sauce and topped with a parmesan bread topping.

Course Side Dish

Cuisine American

Keyword summer squash casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 229kcal

Author Evelyn Osborn

Ingredients

6 medium squash thinly sliced
1 large onion thinly sliced
1/4 cup butter
1/2 cup parmesan cheese grated
1 cup sharp cheddar cheese shredded
1/2 cup sour cream
3 whole roasted green chile peeled and chopped
1/4 tsp salt
1/4 tsp black pepper
Fresh chopped parsley optional

Topping

1/4 cup breadcrumbs
1/4 cup parmesan cheese
1 tbsp butter melted

Instructions

Preheat oven to 350 degrees F
Melt butter in a large skillet or wok over medium heat
Add squash and onions, saute' until onions are translucent
Place cooked squash and onions in a large mixing bowl, add cheddar cheese, parmesan cheese, sour cream, green chiles, salt and pepper
Gently mix until well combine
Pour the ingredients into a lightly oiled 2-quart baking dish ( or it can be sprayed with a cooking spray)
Mix the breadcrumbs, parmesan cheese, and 1 tbsp melted butter in a small dish and sprinkle the crumb mixture on top of the casserole
Bake, uncovered for 20 minutes until golden
Remove from oven, let cool 5-10 minutes prior to serving.
Garnish with chopped fresh parsley

Notes

Freezing Squash Casserole

Helpful Items to Freeze Casseroles

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

Directions to Freeze Squash Casserole

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. HINT: 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

Nutrition