5Th Sunday Squash Casserole
A creamy, cheesy squash casserole blending yellow and zucchini squash with onions, topped with bread crumbs and butter for a comforting side dish perfect for family meals.
Ingredients
Instructions
- Boil the sliced yellow and zucchini squash with chopped onion, salt, pepper, and 1 tablespoon water until tender. Drain well.
- In a bowl, combine the cooked squash and onion mixture with evaporated milk, grated Cheddar cheese, eggs, salt, and pepper. Mix thoroughly.
- Pour the mixture into a casserole dish, top with bread crumbs, and dot with small pieces of butter.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until golden brown and bubbly.
Nutrition & Diet Analysis (per serving)
704
kcal
35% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).