***Update:
The below squash casserole is amazing. Last night I changed it up by swapping the poblano for red bell pepper and used a mixture of yellow crook neck squash, zucchini, and patty pan. I also wanted to make it a bit larger so I used a whole Vidalia onion. I added a bit of dried Italian herbs (basil, oregano, parsley). I added some crushed Ritz crackers to the top. I left out the corn. Equally delicious just slightly different. This recipe is very adaptable, make it your way. Scroll down for more specific instructions.


I love a good southern cheesy squash casserole but wanted to change it up a bit as we are swimming in squash right now. We love spicy food and I have been on a real poblano pepper kick. This casserole has just the right amount of zest without being too hot. If you are looking to change up your summer squash routine or need a fun side for a bbq or potluck, this is your ticket. Plus, it’s so easy to make!
What you need:
1/2 -3/4 cup sour cream
1/2 block cream cheese (4 oz) room temperature
1/2 cup shredded monterrey jack cheese
1/2 cup shredded cheddar cheese
2 tbsp butter
2 tbsp olive oil
1 tsp oregano
salt and pepper
2 small squash or one large
2 small zucchini or one large
1/2 vidalia onion
1 large poblano pepper
2 ears fresh corn, removed from the cob

Begin by adding olive oil and butter to a sauté pan and heating to medium. Toss in your chopped pepper and onion and add a bit of salt and pepper. Stir occasionally while they soften. Add in sliced squash. Add about a tsp of oregano and a little more salt and pepper. When the veggies are all softened (after 10-15 min) turn to low. Now fold in your cream cheese, sour cream, and shredded cheeses. Reserve a bit of extra cheese for the topping. When all the cheese is melted transfer to a baking dish if your current pan isn't suitable for the oven. Stick under the broiler for around 3 minutes to brown the cheese topping. Add crushed chips if you are using them. Enjoy!
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