Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 8
If you are looking for another amazing and freezer-friendly meal, then this squash casserole is what you need. Onions and yellow squash baked in a delicious cheesy sauce and topped with a simple Parmesan bread topping. This casserole will surely be loved even by your picky eaters! You’ll be impressed with the balance of flavor of this all-time favorite summer squash casserole. This is especially perfect to use up your garden produce.
Ingredients
1/4 c. butter
1 large onion, thinly sliced
1/2 c. Parmesan cheese, grated
1/2 c. sour cream
1 c. sharp cheddar cheese, shredded
3 whole roasted green chile peeled and chopped
6 medium squash, thinly sliced
Fresh chopped parsley, optional
1/4 teaspoon salt
1/4 teaspoon black pepper
Topping:
1 tablespoon butter, melted
1/4 c. Parmesan cheese
1/4 c. breadcrumbs
How to make the Best Squash Casserole with Green Chile-Summer Squash
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In the meantime, melt the butter in a wok or large skillet on medium heat. Once the butter has melted, add the squash and onions to the skillet/wok and saute until the onions are translucent.
Step 3: In a large mixing bowl, transfer the cooked squash and onions. Then, add the cheddar cheese along with the Parmesan cheese, sour cream, green chiles, salt, and pepper. Mix gently until well blended.
Step 4: Into a lightly greased 2-quart baking dish, empty the contents of the bowl.
Step 5: In a small dish, combine the breadcrumbs, Parmesan cheese, and 1 tablespoon of melted butter. Sprinkle this over the casserole. Place in the preheated oven and bake for about 20 minutes until golden, and uncovered.
Step 6: When done, take the casserole out of the oven and allow it to cool for about 5 to 10 minutes.
Step 7: Serve the casserole garnished with some chopped fresh parsley. Enjoy!
Nutrition Facts:
Calories: 229 kcal | Carbohydrates: 10g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 427mg | Potassium: 80mg | Fiber: 12g | Sugar: 4g | Vitamin A: 526IU | Vitamin C: 2mg | Calcium: 242mg | Iron: 4mg
Ingredients
- 1/4 c. butter
- 1 large onion, thinly sliced
- 1/2 c. Parmesan cheese, grated
- 1/2 c. sour cream
- 1 c. sharp cheddar cheese, shredded
- 3 whole roasted green chile peeled and chopped
- 6 medium squash, thinly sliced
- Fresh chopped parsley, optional
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Topping:
- 1 tablespoon butter, melted
- 1/4 c. Parmesan cheese
- 1/4 c. breadcrumbs
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In the meantime, melt the butter in a wok or large skillet on medium heat. Once the butter has melted, add the squash and onions to the skillet/wok and saute until the onions are translucent.
Step 3: In a large mixing bowl, transfer the cooked squash and onions. Then, add the cheddar cheese along with the Parmesan cheese, sour cream, green chiles, salt, and pepper. Mix gently until well blended.
Step 4: Into a lightly greased 2-quart baking dish, empty the contents of the bowl.
Step 5: In a small dish, combine the breadcrumbs, Parmesan cheese, and 1 tablespoon of melted butter. Sprinkle this over the casserole. Place in the preheated oven and bake for about 20 minutes until golden, and uncovered.
Step 6: When done, take the casserole out of the oven and allow it to cool for about 5 to 10 minutes.
Step 7: Serve the casserole garnished with some chopped fresh parsley. Enjoy!
