Description
A savory and comforting yellow squash casserole that’s easy to make!
Ingredients
Scale
- 4 cups yellow squash, sliced
- 1 cup cornmeal
- 1 cup shredded cheese (cheddar or your favorite type)
- 4 large eggs, beaten
- 1 cup milk
- Salt and pepper to taste
- Butter or oil for greasing
- 1 medium onion, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, sauté the chopped onion until it’s translucent, about 5 minutes. Add the sliced yellow squash and continue cooking for another 5-7 minutes until tender.
- In a large mixing bowl, combine the softened yellow squash and onion, cornmeal, shredded cheese, beaten eggs, and milk. Season with salt and pepper, and mix until well combined.
- Coat a 9×13-inch baking dish with butter or oil.
- Transfer the squash mixture into the greased baking dish, spreading it evenly. Bake in the preheated oven for about 30-35 minutes, or until set and golden brown on top.
- Let it cool for a few minutes before serving.
Notes
- For an extra cheesy version, increase the amount of shredded cheese.
- Leftovers can be refrigerated and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg