Print: Squash, Egg, and Cheese Casserole

A friend cooked us an egg, squash, and cheese casserole, but I was never able to get the original recipe. After a few years of trying, we came up with this version, and we like it even better than the first! A great way to get non-veggie lovers to indulge.

Prep

19 min

Cook

39 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons vegetable oil
3 summers squash , sliced
1 small onion , diced
4 large eggs , beaten
3 cups shredded Cheddar cheese
2 tablespoons milk
2 tablespoons white sugar
2 tablespoons all-purpose flour
0.25 teaspoons salt
0.25 teaspoons ground black pepper
6 tablespoons butter , melted

Instructions

1 Preheat the oven to 375 degrees F (190 degrees C).
2 Heat oil in a large skillet over medium heat. Cook squash and onion in hot oil, stirring occasionally, until tender, about 10 minutes.
3 Meanwhile, mix together eggs, 1 cup Cheddar cheese, milk, sugar, flour, salt, and pepper in a large bowl. Stir in squash mixture and melted butter; transfer to a 2-quart casserole dish. Top with remaining 2 cups Cheddar cheese.
4 Bake in the preheated oven until casserole is set and cheese is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/squash-egg-and-cheese-casserole