Yellow Squash Casserole
Submitted by azjr
Southern yellow squash casserole with sauteed onions, green chiles, crushed saltines, and a bubbly cheddar cheese top. A quick, comforting side dish that puts summer squash to work.
YIELD
6 servingsPREP
5 minCOOK
40 minREADY
1 hrsEvery Southern cook worth their salt has a squash casserole recipe, and this one keeps things simple and sassy with a kick of green chiles.
Sliced yellow summer squash and chopped onion get a quick sauté until they’re just crisp-tender, then get tossed with chopped green chiles and crushed saltine crackers for body and crunch.
Spoon it all into a casserole dish, blanket it with shredded cheddar cheese, and let the oven do the rest.
The cheese goes bubbly and golden, the crackers soak up the squash juices, and those green chiles add a gentle warmth that keeps things interesting.
Pro Tips
- Don’t overcook the squash in the skillet. You want it crisp-tender so it holds its shape in the casserole instead of turning to mush
- Crush the saltines by hand for a mix of fine crumbs and bigger pieces. That gives you better texture throughout
- Swap the green chiles for diced jalapeños if you want more heat
- This makes a crowd-pleasing side for a cookout spread alongside grilled chicken, cornbread, and coleslaw
Ingredients
Directions
In a skillet, melt margarine over medium heat.
Sauté squash and onion until crisp-tender.
Remove from the heat; stir in chilies, crackers, and salt and pepper.
Spoon into a greased 1½ qt. casserole. Top with cheese.
Bake at 350℉ (180℃). for 15 to 20 minutes.
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