Squash, Egg, and Cheese Casserole

Squash, Egg, and Cheese Casserole

jayceeboyer

"A friend cooked us a similar dish and I was never able to get the original recipe. After a few years of trying, we've come up with this version and we like it even better than the first! A great way to get non-veggie lovers to indulge!"
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Ingredients

1 h 15 m servings 387 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

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

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 19
  1. 25 Ratings

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Most helpful positive review

I followed a reviewer's suggestion and added some orange bell pepper. It tasted great, but I didn't like the giant glob of cheese on top. Next time, I will mix in more cheese with the eggs and s...

Most helpful critical review

This is not a good recipe at all. Too much sugar and too much butter. I do not recommend it

Most helpful
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Least positive
Newest

I followed a reviewer's suggestion and added some orange bell pepper. It tasted great, but I didn't like the giant glob of cheese on top. Next time, I will mix in more cheese with the eggs and s...

This is VERY similar to the casserole I came up w/ only I didn't write down the measurements so I'm glad to see this one for next time. I opted to use a little more squash (5 small ones) and add...

This was very good and easy. I didn't add the sugar because the squash and onions are already sweet. Also, I also put a pinch of freshly ground nutmeg in the egg mixture before combining. The...

Love this!! I'm a vegetarian and this is very filling and yummy!!!!!!!!

Great way to get veggies into my kids. When I told my family what we were having for dinner, they were concerned. They were pleasantly surprised. When you take it out of the oven, it will loo...

Very easy and flavorful recipe. I will definitely cook it again.

This is not a good recipe at all. Too much sugar and too much butter. I do not recommend it

I wanted this to be more of a breakfast casserole, so I diced the squash, and added 1 lb ground sausage, 2 additional eggs (6 total), 2 Tbsp more milk (4 Tbsp total), and 1 tsp. ground mustard. ...

I added sliced zucchini and chopped bell peppers to the recipe. I used only half the cheese and no butter or sugar. It was very easy to make, tasty and filling. I will make it again.

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