Summer Squash and Onion Cheesy Casserole Recipe -
Summer Squash and Onion Cheesy Casserole  Recipe
  • READY IN 1 hr

Summer Squash and Onion Cheesy Casserole

Recipe by  

"My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
  2. Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
  3. Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
  4. Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2011

With a very minor change this was great! Following another reviewer's suggestion, I sauteed the squash with the onion, and it was fantastic. I was a little concerned about the condensed milk, so I drizzled it lightly off of a spoon onto the top of the cheese layers. I'm not sure that I used quite the amount called for, but it added just the right touch of sweetness for our family. Thanks for another great summer garden recipe!

Most Helpful Critical Review
Jun 27, 2011

It is a nice alternative to cheesy hashbrowns, but it lacked a wow factor.


13 Ratings

Jul 25, 2011

This is one of my all time favorites! I actually use more butter and sweetened condensed milk than the "official" version calls for, but it is a matter of taste!

Aug 14, 2011

It was good but in the future I will cook the onions ahead of time as they came out a bit on the crunchy side. I will also up the temp as at 350 for 30 mins, it didn't brown and there was a little too much liquid. I may also leave the skin on as it is a little monochromatic.

Aug 04, 2011

Good, but I think next time I would mix the onions throughout. An easy way to eat vegetables that aren't my favorites other ways!

Dec 10, 2011

Vegetables took forever to cook. I put it in for a lot longer than the recipe stated, and even tried to cook it longer after I had put it away in the fridge for the night. I wanted to like this, it was just too blah. Don't know what spices I would use, but it definitely needs something more. Probably won't make this again. Too much work for the taste.

Oct 05, 2011

I liked this a lot, very rich!

Aug 31, 2011

One word to describe this recipe: DELICIOUS! It was very easy and very tasty and I will make it many many times!


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  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 31.3 g
  • 48%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 610 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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