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Squash Casserole Side Dish

By: Angie Monk

"Our 1-year-old son can be a fussy eater, and my husband is mostly a 'meat and taters' man. But both my guys love this cheesy squash bake! Often, I make a double batch of it and take one to the 4-H nutrition class I teach. It's a 'hit' there, too. If you're a pressed-for-time cook like I am, this squash casserole will streamline your menu planning."

Rate/Review | Read Reviews (17)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 eggs, beaten
1/2 cup vegetable oil
1 cup biscuit mix (dry)
1 (4 ounce) can chopped green chiles, with juice
1 medium onion, chopped
1 clove garlic, minced
2 cups grated Cheddar cheese, divided
4 cups coarsely chopped summer squash or zucchini or yellow summer squash

Directions

Combine eggs, oil an biscuit mix. Stir in chili peppers, onion, garlic and half the cheese. Stir in squash. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 40 minutes; sprinkle with reserved cheese and bake 5 minutes more.