Squash Casserole(South Of The Border)
A flavorful squash casserole with green chilies, pimiento, and melted Monterey Jack cheese, topped with eggs and crushed corn chips, perfect for a comforting, savory side dish.
Ingredients
Instructions
- Cut the yellow squash into 1/4-inch slices.
- Combine squash, chopped onion, salt, and water in a 1-quart saucepan; cook for 6 to 8 minutes or until squash is tender.
- Drain well.
- Add chopped green chilies, drained pimiento, and Monterey Jack cheese to the mixture.
- Spoon the mixture into a lightly greased 1 3/4-quart casserole dish.
- Place sliced hard-cooked eggs on top of the casserole.
- Sprinkle crushed corn chips over the eggs.
- Bake at 350°F for 20 minutes or until thoroughly heated.
Tips & Substitutions
For a spicier kick, consider adding some diced jalapeños or a dash of cayenne pepper to the mixture. If you don't have Monterey Jack cheese, any mild cheese such as cheddar or pepper jack would work as a substitute. To keep the squash from becoming too watery, ensure you drain it well after cooking.
Serving Suggestions
This Squash Casserole pairs beautifully with a fresh green salad or some crusty bread for a complete meal. For a heartier option, serve it alongside grilled chicken or beef. It also makes a great side dish for barbecues or family gatherings. Explore more vegetarian recipes to complement this dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, until heated through. Alternatively, you can microwave individual portions for a quick reheating option.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Casserole(South Of The Border) contains roughly 388 calories, with 8g protein, 54g carbohydrates, and 17g fat. It is a good source of calcium (17% of the Daily Value) and protein (16% of the Daily Value). Note that it is relatively high in sodium, at 2671mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can substitute zucchini or pattypan squash for the yellow squash. Just ensure the squash is tender when cooked, as different varieties may have varying cooking times.
Is there a vegetarian option for this dish?
Absolutely! Simply omit the hard-cooked eggs, or replace them with a plant-based egg substitute. This will keep the dish vegetarian while still maintaining a delicious flavor and texture.
How do I make this dish ahead of time?
To prepare in advance, you can cook the squash mixture and assemble the casserole without baking it. Cover and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to the cooking time if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).