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Squash Casserole Side Dish

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.
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8-10 servings

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 13x9-in. baking dish. Bake at 350° for 40 minutes; sprinkle with reserved cheese. Bake 5 minutes longer or until cheese is melted.

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Reviews

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Average Rating:
  • klynnschroed
    Apr 23, 2012

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

  • dquilter
    Sep 11, 2009

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