A delightful twist on a classic squash casserole, enhanced with a cheesy and spicy kick.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even cooking.
In a large pan, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the diced onions to the pan and sauté until they become translucent.
Stir frequently to prevent the onions from burning.
Add the sliced squash to the pan and cook until it starts to soften and releases its water.
Drain the excess water from the squash to avoid a soggy casserole.
In a mixing bowl, combine the cooked squash and onions with the shredded cheese, cream of mushroom soup, and diced green chilies.
Mix thoroughly to ensure even distribution of ingredients.
Transfer the mixture to a greased casserole dish and spread it evenly.
Use a spatula to smooth the top for even baking.
Sprinkle the breadcrumbs evenly over the top of the casserole.
For extra flavor, mix the breadcrumbs with a bit of melted butter before sprinkling.
Bake in the preheated oven for about 30 minutes, or until the top is golden and the casserole is heated through.
Check the casserole halfway through to ensure even baking.
Remove from the oven and let it cool slightly before serving.
Allowing the casserole to cool slightly helps it set and makes serving easier.
