Southwest Squash Casserole

9 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  KARENVG

“Easy to prepare, this recipe is flavorful yet can pack a 'punch' if you choose. Squash tend to be mild but by adding diced green chiles (and jalapenos if you want spicier) it's a surprisingly tasty recipe. It pleases a lot of people and has become a favorite at family gatherings.”

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Adjust Servings

Original recipe yields 8 servings



  1. Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender.
  2. Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.

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Reviews (9)

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I used this great idea for my casserole tonight. Sliced squash, mushrooms, onions, and jalapenos with sour cream, salsa and cheese. Topped with a mixture of breadcrumbs and tortilla chips. I modified it to accomodate what ingredients I had on hand. I also didn't microwave it; baked at 350 until squash was tender. Thanks so much for this tasty alternative to bland, mushroom soup squash casseroles.



I thought this was a great recipe. I baked it like someone else mentionioned, and the squash stayed alittle crispy. I also added some fresh tomatoes. I used half the amount of sour cream and cheese it called for and it wasn't watery at all. I will definitly make this again.



Excellent change of pace for squash. I added a drained can of black beans which made it a potential main dish and tasted great! I also baked at 350 for about 40 minutes and added a teaspoon of garlic powder, and I think fresh tomatoes would also be an excellent addition. It did come out a little watery from the vegetables cooking down, and I want to try throwing in a little flour or cornstarch next time to try to combat that, but this is a definite keeper.

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Amount Per Serving (8 total)

  • Calories
  • 228 cal
  • 11%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 13.1 g
  • 4%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 347 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Summer Squash Casserole with Nuts


next recipe:

Yellow Squash Casserole