Description
Discover a delicious recipe for Cheesy Green Chile Yellow Squash Casserole that combines zesty flavors with creamy cheese. Perfect for a comforting meal!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) yellow squash, sliced (about 4 medium squashes)
- 1 can chopped green chiles (4 ounces (113 g) or 113 grams)
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 cup (240 ml) shredded cheddar cheese (about 4 ounces (113 g) or 113 grams)
- 1 cup (240 ml) shredded Monterey Jack cheese (about 4 ounces (113 g) or 113 grams)
- 1/2 cup plain yogurt (120 ml)
- 1/4 cup (60 ml) chopped fresh cilantro (about 15 grams)
- 1 cup (240 ml) crushed tortilla chips (about 2 ounces (57 g) or 57 grams)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the sliced yellow squash to the skillet and cook until just tender, about 5-7 minutes.
- Mix in the chopped green chiles, ground cumin, salt, and black pepper.
- Remove the skillet from heat and let the mixture cool slightly.
- In a large bowl, combine the shredded cheddar cheese, Monterey Jack cheese, and sour cream.
- Add the cooked squash mixture to the cheese mixture and stir until well combined.
- Stir in the chopped fresh cilantro.
- Transfer the mixture to a greased 9×13 inch (23×33 cm) baking dish.
- Sprinkle the crushed tortilla chips evenly over the top.
- Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
- Let the casserole cool for a few minutes before serving.
Notes
- Consider using a combination of yellow and zucchini squash for enhanced flavor.
- Top the casserole with extra shredded cheese before baking for a more indulgent taste.
- Try Greek yogurt instead of plain yogurt for a tangy twist to the dish.