Tex-Mex Yellow Squash Casserole: A Flavorful Fusion of Southern and Tex-Mex Cuisine

If you’re looking for a dish that combines the comforting flavors of Southern cooking with the bold, spicy kick of Tex-Mex cuisine, look no further than this Tex-Mex Yellow Squash Casserole. This recipe, created by Paula Rhodes, is a delightful blend of summer squash, corn, green chiles, and leftover cornbread. It’s a versatile dish that can serve as a hearty side or a satisfying vegetarian entree. Whether you’re hosting a summer barbecue, a family dinner, or just looking for a way to use up leftover cornbread, this casserole is sure to impress.

In this post, we’ll dive deep into the recipe, explore its origins, and provide tips to make it your own. Plus, we’ll discuss why this Tex-Mex Yellow Squash Casserole is a must-try for anyone who loves bold flavors and easy-to-make comfort food.

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Why You’ll Love This Tex-Mex Yellow Squash Casserole

1. Perfect for Using Leftovers: This recipe is a fantastic way to repurpose leftover cornbread, reducing food waste while creating something delicious.
2. Versatile and Customizable: Adjust the level of spice, swap out ingredients, or add protein like shredded chicken or ground beef to make it your own.
3. Comfort Food with a Kick: The combination of creamy sauce, tender squash, and spicy green chiles creates a dish that’s both comforting and exciting.
4. Great for Any Occasion: Whether it’s a weeknight dinner, potluck, or holiday gathering, this casserole fits right in.

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The Origins of Tex-Mex Cuisine

Tex-Mex cuisine is a fusion of Mexican and American flavors, originating in the Texas-Mexico border region. It’s known for its bold use of spices, cheese, and ingredients like corn, beans, and chiles. This Tex-Mex Yellow Squash Casserole is a perfect example of how Tex-Mex cuisine can blend seamlessly with Southern cooking, which often features squash, cornbread, and creamy casseroles.

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Ingredients for Tex-Mex Yellow Squash Casserole

Here’s what you’ll need to make this flavorful dish:

• 4 cups (784 g) summer squash, chopped (about 3 small 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, sliced
• ¼ teaspoon cumin
• 1 tablespoon unbleached all-purpose flour
• 1 cup (114 g) milk (whole or low-fat)
• 1 cup (82 g) frozen corn
• 4 ounces (114 g) chopped green chiles (adjust to taste)
• 1 cup (102 g) stuffing mix or leftover cornbread (see notes for drying cornbread)
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup (113 g) shredded Cheddar or Monterey Jack cheese (4 ounces)

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Step-by-Step Instructions

1. Cook the Squash

Start by cooking the chopped summer squash. Add a tablespoon of water, cover, and microwave on HIGH for 8-9 minutes. Once tender, mash the squash with a fork or masher and drain any excess liquid. Set aside.

2. Sauté the Vegetables

While the squash cooks, melt the butter in a large skillet over medium heat. Add the chopped onion and bell peppers, sautéing until softened. Then, add the sliced mushrooms and cook for another 2-3 minutes. Sprinkle in the cumin for a warm, earthy flavor.

3. Make the Sauce

Add the flour to the sautéed vegetables, stirring to coat. Cook for about two minutes to remove the raw flour taste. Gradually pour in the milk, stirring constantly to create a smooth sauce. Reduce the heat to medium-low and cook until the sauce thickens to a gravy-like consistency.

4. Combine the Ingredients

Stir in the frozen corn, chopped green chiles, and cooked, drained squash. Season with salt and freshly ground black pepper to taste. Fold in the stuffing mix or crumbled cornbread and half of the shredded cheese. If you prefer a cheesy topping, save the remaining cheese for the final step.

5. Bake the Casserole

Transfer the mixture to a greased 1.5-quart casserole dish. Bake at 400˚F (200˚C) for 20 minutes, or until heated through. During the last 5 minutes of baking, sprinkle the remaining cheese on top for a golden, melty finish.

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The Perfect Way to Use Leftover Cornbread

If you’ve ever wondered what to do with leftover cornbread, this Tex-Mex Yellow Squash Casserole is the answer. Cornbread is a staple in Southern cuisine, often served alongside hearty meals like chili, barbecue, or fried chicken. But when you have leftovers, it can dry out or become stale quickly. Instead of letting it go to waste, this recipe transforms it into a flavorful and satisfying dish.

The crumbled cornbread acts as a binder in the casserole, absorbing the creamy sauce and adding a subtle sweetness that balances the spicy green chiles. To ensure the cornbread works perfectly in the recipe, it’s important to dry it out slightly. You can do this by crumbling it onto a baking sheet and letting it air-dry for a few hours. If you’re short on time, pop it in the oven at 300˚F (150˚C) for about 15 minutes. This step prevents the casserole from becoming too soggy during baking.

Using leftover cornbread not only reduces food waste but also adds a unique texture and flavor to the dish. It’s a creative way to repurpose a classic Southern ingredient while incorporating Tex-Mex flavors. Plus, it’s a great conversation starter at the dinner table—your guests will be impressed by your ingenuity!

If you don’t have cornbread on hand, you can substitute it with store-bought stuffing mix. However, the cornbread adds a homemade touch that truly elevates the dish. Whether you’re making this casserole for a family dinner or a potluck, it’s a fantastic way to use up leftovers while creating something new and delicious.

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 The Role of Green Chiles in Tex-Mex Cuisine

Green chiles are a hallmark of Tex-Mex cuisine, adding a mild heat and smoky flavor to dishes. In this Tex-Mex Yellow Squash Casserole, they play a starring role, infusing the dish with their distinctive taste. Green chiles are versatile and can be used fresh, roasted, or canned, making them an accessible ingredient for home cooks.

In this recipe, canned chopped green chiles are used for convenience, but you can easily substitute them with fresh roasted chiles if you prefer. The level of heat can be adjusted to suit your taste—mild green chiles provide a subtle kick, while hotter varieties like jalapeños or serranos can amp up the spice.

Green chiles pair beautifully with the creamy sauce and tender squash, creating a harmonious blend of flavors. They also complement the sweetness of the corn and the earthiness of the cumin, tying all the ingredients together. This balance of flavors is what makes Tex-Mex cuisine so beloved—it’s bold yet approachable, with something for everyone.

If you’re new to cooking with green chiles, this casserole is a great introduction. They’re easy to work with and add depth to the dish without overwhelming it. Plus, they’re packed with vitamins and antioxidants, making this casserole not only delicious but also nutritious.

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Make-Ahead and Freezing Tips for Busy Cooks

One of the best things about this Tex-Mex Yellow Squash Casserole is its versatility when it comes to meal prep. Whether you’re planning ahead for a busy week or looking to freeze leftovers, this dish is incredibly accommodating.

To make this casserole ahead of time, simply assemble it as directed and refrigerate it before baking. Cover the dish tightly with plastic wrap or aluminum foil, and it will keep in the fridge for up to 24 hours. When you’re ready to serve, bake it fresh to ensure the cornbread doesn’t become too soft. This make-ahead option is perfect for entertaining—you can prepare the casserole in the morning and pop it in the oven just before your guests arrive.

If you have leftovers or want to freeze the casserole for later, it’s important to wrap it tightly to prevent freezer burn. Use a layer of plastic wrap followed by aluminum foil, and label the dish with the date. Frozen casseroles can be stored for up to two months, though they’re best enjoyed within the first month for optimal flavor.

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Customization Ideas

• Add Protein: Incorporate shredded chicken, ground beef, or black beans for a heartier dish.
• Spice It Up: Use hot green chiles or add a dash of cayenne pepper for extra heat.
• Cheese Variations: Experiment with different cheeses like pepper jack, queso fresco, or a Mexican cheese blend.
• Vegetable Swaps: Substitute zucchini for yellow squash or add diced tomatoes for extra flavor.

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Nutritional Information

This Tex-Mex Yellow Squash Casserole is not only delicious but also packed with nutrients. Here’s a breakdown per serving:

• Calories: 272 kcal
• Carbohydrates: 35 g
• Protein: 9 g
• Fat: 11 g
• Saturated Fat: 6 g
• Fiber: 3 g
• Sugar: 11 g
• Vitamin A: 625 IU
• Vitamin C: 23 mg
• Calcium: 188 mg
• Iron: 2 mg

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Final Thoughts

This Tex-Mex Yellow Squash Casserole is a celebration of flavors and textures, bringing together the best of Southern and Tex-Mex cuisine. It’s easy to make, customizable, and perfect for any occasion. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite in your household.