Cheddar Squash Casserole
Total Time
Prep: 60 min. Cook: 30 min.
Makes
4 servings
Ingredients
1 C Whole Milk (or 2%)
3 Tbsp Butter
1 C Dry Bread Crumbs
2 C Cooked and Mashed Yellow Crookneck Squash
2 C Grated Sharp Cheddar Cheese
2 Tbsp Minced Onion
1/2 tsp Sea Salt
1/4 tsp Fresh Cracked Black Pepper
2 Eggs, beaten
Topping
1/2 C Bread Crumbs
1/4 tsp Sea Salt
1/4 tsp Pepper
1/4 tsp Hungarian Paprika
2 Tbsp Melted Butter
Directions
Clean, dice and boil the squash until soft. Mash and measure out two cups. Set aside. Prepare topping by combining all dry ingredients with melted butter and stir until bread crumbs are completely wet. Set aside.
In a saucepan, heat together milk and butter on med low until butter is melted. Put the bread crumbs into a mixing bowl and pour milk mixture over the crumbs; stir in the squash until completely blended. Add cheese, onion, salt, pepper and beaten eggs. Mix well.
Pour into a 9x9" greased (with cooking spray) casserole dish. Top with wet bread crumb mixture. Bake at 350 for 20-30 minutes or until topping is deep golden brown and the center of the casserole is no longer runny. Let set for 3-5 min. before serving.
