Cheddar-Squash Casserole

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

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.