Cheesy Summer Squash Casserole
This cozy casserole features tender summer squash, sautéed veggies, sweet corn, and green chiles in a creamy sauce, all baked under a cheesy crust. It's comforting, full of flavor, and comes together easily with simple pantry staples.
Ingredients
- 4 cups 784 g summer squash, chopped (3 small or 2 medium)
- 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
- 1 cup 82 g frozen corn
- 4 ounces 114 g green chiles, chopped (adjust to taste)
- 1 cup 102 g stuffing mix or crumbled cornbread
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 1 cup 113 g shredded Cheddar or Monterrey Jack cheese
Instructions
- Cook chopped squash with water in microwave on HIGH for 8–9 minutes. Mash and drain well.
- In a large skillet, melt butter. Sauté onion and bell pepper until soft.
- Add mushrooms and cumin; cook 2–3 minutes more.
- Stir in flour and cook for 2 minutes. Gradually add milk and stir until sauce thickens.
- Combine corn, green chiles, squash, stuffing mix, and cheese. Season with salt and pepper.
- See full steps with tips & photos → https://mischacrossing.com/easy-cheesy-summer-squash-casserole-recipe/
Notes
Use leftover cornbread instead of stuffing mix for a Southern twist.
You can also substitute zucchini or a squash blend if preferred.