Summer Squash and Onion Cheesy Casserole

Summer Squash and Onion Cheesy Casserole

11
Coleman Bell 2

"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

1 h servings 438 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

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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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  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.

Reviews

11
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

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!

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 litt...

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!

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

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,...

I liked this a lot, very rich!

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

My boyfriend made this exactly as written and found it rather bland. I thought the onions overpowered the veggies and cheese. If we make this again, we will cut the onions in rings instead.