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Cheddar-Squash Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Indulge in a decadent, cheesy squash and bread side dish that transforms your harvest into a culinary delight. Don't miss out on this flavorful way to enjoy your surplus squash.
Ingredients:
  • 2 tablespoons butter or margarine
  • 1 medium sweet onion, chopped (1/2 cup)
  • 4 yellow summer squash (1 1/4 lb), cut into 1/4-inch slices
  • 2 eggs
  • 1/2 cup half-and-half
  • 1 1/4 cups shredded sharp Cheddar cheese (5 oz)
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups cubed (1 inch) hearty white bread
  • Fresh thyme sprig, if desired
Instructions:
  • Preheat oven to 375°F and generously coat an 8-inch square (2-quart) glass baking dish with cooking spray.
  • In a 12-inch skillet over medium-high heat, melt butter. Sauté onion in butter for 2 minutes, stirring frequently, until almost tender. Add squash and cook for 4 minutes, stirring occasionally, until just tender and lightly browned. Remove from heat and let cool for 5 minutes.
  • In a spacious bowl, whisk eggs until well blended. Mix in half-and-half, 3/4 cup of cheese, thyme leaves, salt, and pepper. Add squash mixture and bread cubes, gently stir to combine. Transfer mixture to a baking dish.
  • Bake for 20 minutes, then sprinkle with the remaining 1/2 cup of cheese and continue baking for 10 more minutes until golden and puffed. Allow to rest for 10 minutes before serving, and finish by garnishing with a thyme sprig.

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