squash casserole
I wasn't a squash fan until I married and tried my mother-in-law's squash casserole. I've refined it a bit and now my husband and the whole family love it. As it is quite rich, we don't have it often, but it's delicious.
Blue Ribbon Recipe
Perfectly tender and cheesy, everyone will ask for seconds after they try this squash casserole. Yellow squash, zucchini, and onions are sauteed in butter and mixed with cheddar cheese, an egg, and seasoning. Once baked, the casserole is cheesy and super savory. Serve alongside grilled chicken or steak, it's a delicious summer side dish that makes the most of fresh produce.
prep time
30 Min
cook time
45 Min
method
Bake
yield
10 serving(s)
Ingredients
- 1 stick salted or unsalted butter
- 1 pound yellow squash, large dice
- 1 pound zucchini, large dice
- 1 medium onion, diced
- 2 cups shredded sharp cheddar cheese, divided
- 1 pinch salt
- 1 pinch pepper
- 1 cup milk, 2% (whole can be used)
- 2 tablespoons all-purpose flour
- 1 large egg yolk
- - additional cheddar cheese topping
How To Make squash casserole
-
Step 1In a heavy skillet, melt butter. Add squash, zucchini, and onion. Cook until just tender. Pour squash into a casserole dish and set aside to cool. -
Step 2Preheat the oven to 375 degrees F. To the slightly cooled squash, add 1 1/2 cups of cheddar cheese, salt, and pepper. Stir.
-
Step 3Whisk milk, egg yolk, and flour until well blended. Pour the milk mixture over the squash and stir.
-
Step 4Pour the mixture into a baking dish. Sprinkle with the remaining 1/2 cup of cheddar cheese.
-
Step 5Bake for 45 minutes or until hot and bubbly throughout.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Category:
Side Casseroles
Keyword:
#squash
Keyword:
#zuchinni
Ingredient:
Vegetable
Method:
Bake
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes