I love serving a hot casserole straight from the oven in the winter. It warms up my kitchen and my family loves it!—Alberta Goodrich, Portland, Connecticut
- 2 pounds winter squash, peeled, seeded and cut into 1-inch cubes
- 1 tablespoon butter
- 1/2 cup chopped onion
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 2 eggs
- 3/4 cup milk
- Salt and pepper to taste
- 1/2 cup soft bread crumbs
- Ground nutmeg to taste
- In a saucepan, cook squash in enough water to cover until tender. Drain. in a skillet, melt butter over medium-high heat. Saute onion until tender. Place squash in a greased 2-qt. casserole. Top with the onion and half the cheese. Beat the eggs, milk and seasonings together. Pour over the squash. Top with remaining cheese; sprinkle with bread crumbs and nutmeg. Bake at 325° for 30 minutes or until set and lightly browned. Serve immediately. Yield: 8 servings.
Originally published as Winter Squash Cheese Casserole in Country Woman July/August 1992, p35
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