Squash Casserole Side Dish Recipe

5 2 1
Squash Casserole Side Dish Recipe
Squash Casserole Side Dish Recipe photo by Taste of Home
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Squash Casserole Side Dish Recipe

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5 2 1
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Our 1-year-old son can be a fussy eater, and my husband is mostly a "meat and taters" man. But both my guys love this cheesy squash bake! Often, I make a double batch of it and take one to the 4-H nutrition class I teach. It's a "hit" there, too. If you're a pressed-for-time cook like I am, this squash casserole will streamline your menu planning.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 4 large eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1 cup biscuit/baking mix
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups shredded cheddar cheese
  • 4 cups chopped yellow summer squash or zucchini

Directions

In a large bowl, combine the eggs, oil and biscuit mix. Stir in the chili peppers, onion, garlic and half the cheese. Stir in squash.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40 minutes; sprinkle with reserved cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8-10 servings.
Originally published as Squash Casserole Side Dish in Country Woman March/April 1990, p33

Nutritional Facts

3/4 cup: 274 calories, 21g fat (7g saturated fat), 109mg cholesterol, 359mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 9g protein.

  • 4 large eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 1 cup biscuit/baking mix
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups shredded cheddar cheese
  • 4 cups chopped yellow summer squash or zucchini
  1. In a large bowl, combine the eggs, oil and biscuit mix. Stir in the chili peppers, onion, garlic and half the cheese. Stir in squash.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40 minutes; sprinkle with reserved cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8-10 servings.
Originally published as Squash Casserole Side Dish in Country Woman March/April 1990, p33

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MY REVIEW
klynnschroed User ID: 2250027 13004
Reviewed Apr. 23, 2012

"My family loves this. Have used combinations of squash. Also, substituted asparagus for the squash and we like that, too."

MY REVIEW
dquilter User ID: 2505353 10032
Reviewed Sep. 11, 2009

"I followed the directions to the tee. My squash and onion were not cooked and soft. I was very disappointed."

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