Winter Squash Cheese Casserole Recipe

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Winter Squash Cheese Casserole Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 202 calories, 12g fat (8g saturated fat), 90mg cholesterol, 230mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 10g protein.

  • 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
  1. 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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