Yellow Squash Casserole with Leftover Cornbread and Green Chiles

Name: Yellow Squash Casserole with Leftover Cornbread and Green Chiles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American, TexMex
Ingredients: 4 cups summer squash (chopped (3 small squash or 2 medium squash)); 2 tablespoons butter; 1/2 medium onion (chopped); 1/2 cup red or green bell peppers (chopped); 8 ounces white mushrooms (cut into small slices); ¼ teaspoon cumin; 1 tablespoon unbleached all-purpose flour; 1 cup milk; 1 cup frozen corn; 4 ounces chopped green chiles (more or less depending on your taste); 1 cup stuffing mix or leftover cornbread ((See the notes if using cornbread)); 1/2 teaspoon salt; Freshly ground black pepper; 1 cup Cheddar or Monterrey jack cheese, shredded (4 ounces)

5 steps

Prep:25minCook:20min

This is a spicy mixture of summer squash, corn, green chiles, and leftover cornbread. Southern cuisine combined with Tex-Mex flavors makes a memorable side dish or vegetarian entree.

Updated at: Thu, 17 Aug 2023 04:00:15 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories193.4 kcal (10%)

Total Fat7.9 g (11%)

Carbs24.3 g (9%)

Sugars5.9 g (7%)

Protein7.8 g (16%)

Sodium486.7 mg (24%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

4 cupssummer squash

chopped small squash or 2 medium squash

2 tablespoonsbutter

0.5onion

medium, chopped

½ cupred bell peppers

or green, chopped

8 ounceswhite mushrooms

cut into small slices

¼ teaspooncumin

1 tablespoonunbleached all-purpose flour

1 cupmilk

1 cupfrozen corn

4 ouncesgreen chiles

chopped, more or less depending on your taste

1 cupstuffing mix

or leftover cornbread, See the notes if using cornbread

½ teaspoonsalt

freshly ground black pepper

1 cupCheddar cheese

or Monterrey jack, shredded

Instructions

Step 1

Cook 4 C chopped summer squash with a tablespoon of added water. Cover and microwave on HIGH for about 8-9 minutes. Mash squash with a fork or masher and drain well. Set aside.

Step 2

While the squash cooks, sauté chopped onions (half an onion) and ½ C of bell peppers in 1 tablespoon of butter melted in a large skillet over medium heat. After the vegetables soften, add 8 ounces of sliced mushrooms and cook another 2-3 minutes. Add 1/4 teaspoon of cumin.

Step 3

Add 1 tablespoon of flour to softened veggies. Cook and stir for about two minutes, then add 1 cup of milk (whole or low-fat) to make a sauce. Stir and cook on medium-low until thickened like gravy.

Step 4

Add 1 cup of corn, 1 4-oz can of green chiles (drained), and cooked, drained, squash. Season to taste with ½ teaspoon salt (only if needed, storebought stuffing can be salty already) and 1/4 teaspoon of pepper. Fold in the dried cornbread and cheese. If you prefer, save half the cheese to sprinkle on top in step 5.

Step 5

Place into a greased 1-1/2 quart casserole dish. Place into a 400˚F (200˚C) oven for 20 minutes or until heated through. Sprinkle the remaining cheese on top during the last 5 minutes.

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