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

Tex-Mex Yellow Squash Casserole
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This Tex-Mex-inspired casserole is a delightful blend of summer squash, corn, green chiles, and leftover cornbread. Combining Southern comfort food with bold Tex-Mex flavors, this dish works perfectly as a side or a vegetarian main course. It’s easy to prepare, packed with flavor, and a great way to use up leftover cornbread!

Ingredients

Scale
  • 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 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 (adjust to taste)
  • Freshly ground black pepper
  • 1 cup (113 g) shredded Cheddar or Monterey Jack cheese (divided)

Instructions

  1. Cook the Squash:
    • Place the chopped squash in a microwave-safe bowl with 1 tablespoon of water. Cover and microwave on HIGH for 8-9 minutes, or until tender.
    • Mash the squash with a fork or potato masher, then drain well to remove excess moisture. Set aside.
  2. Sauté the Vegetables:
    • In a large skillet, melt the butter over medium heat. Add the chopped onion and bell peppers, and sauté until softened (about 5 minutes).
    • Add the sliced mushrooms and cumin, and cook for another 2-3 minutes.
  3. Make the Sauce:
    • Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 2 minutes to remove the raw flour taste.
    • Gradually pour in the milk, stirring constantly, until a smooth sauce forms. Reduce heat to medium-low and cook until the sauce thickens to a gravy-like consistency.
  4. Combine the Ingredients:
    • Add the frozen corn, green chiles, and cooked squash to the skillet. Season with salt and black pepper to taste.
    • Gently fold in the stuffing mix or crumbled cornbread and half of the shredded cheese.
  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.
    • Sprinkle the remaining cheese on top during the last 5 minutes of baking.

Notes

  1. Cornbread Texture: If using leftover cornbread, dry it out slightly by crumbling it onto a baking sheet and letting it air-dry or baking at 300°F (150°C) for 15 minutes. This prevents the casserole from becoming too mushy.
  2. Spice Level: Adjust the amount of green chiles to suit your taste. For extra heat, add a dash of cayenne pepper or diced jalapeños.
  3. Make Ahead: Assemble the casserole earlier in the day and refrigerate until ready to bake. This helps the flavors meld together.
  4. Freezing: This casserole freezes well! Wrap tightly in plastic wrap and foil, and store for up to 2 months.

Nutrition

Find it online: http://recipes.swedishinarabic.net/tex-mex-yellow-squash-casserole-a-flavorful-fusion-of-southern-and-tex-mex-cuisine/