Cheddar-Squash Casserole

Squash and bread come together in this cheesy casserole dish - a perfect side for your meal.

  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 4

Ingredients

2
tablespoons butter or margarine
1
medium sweet onion, chopped (1/2 cup)
4
yellow summer squash (1 1/4 lb), cut into 1/4-inch slices
2
eggs
1/2
cup half-and-half
1 1/4
cups shredded sharp Cheddar cheese (5 oz)
2
teaspoons fresh thyme leaves
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
2
cups cubed (1 inch) hearty white bread
Fresh thyme sprig, if desired
  • 1 Heat oven to 375°F. Generously spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • 2 In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until almost tender. Add squash; cook 4 minutes, stirring occasionally, until just tender and lightly browned. Remove from heat; cool 5 minutes.
  • 3 In large bowl, beat eggs with whisk until blended. Stir in half-and-half, 3/4 cup of the cheese, the thyme leaves, salt and pepper. Gently stir in squash mixture and bread cubes. Spoon into baking dish.
  • 4 Bake uncovered 20 minutes. Top with remaining 1/2 cup cheese; bake 10 minutes longer or until puffed and golden. Let stand 10 minutes before serving. Garnish with thyme sprig.

Expert Tips

For a lighter casserole, use low-fat milk instead of half-and-half, and choose a reduced-fat sharp Cheddar. A rustic whole wheat loaf would be fine used in place of the white bread in this dish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
385
,
% Daily Value
Total Fat
26g
26%
(Saturated Fat
16g,
16%
),
Sodium
748mg
748%;
Total Carbohydrate
21g
21%
(Dietary Fiber
3g
3%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Vegetable; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.