Summer Squash Bake
A creamy baked summer squash dish with melted cheddar, green chilies, and onions, perfect for light summer dinners or side dishes for gatherings.
Ingredients
Instructions
- Wash and cut up the squash.
- Dice the onion and cook both in boiling salted water until tender.
- Drain the squash and onion, then mash with a potato masher.
- Add about 3 tablespoons of butter, salt, and pepper to taste, and mix well.
- Beat the eggs in a separate bowl.
- Gradually stir a little hot squash mixture into the beaten eggs to temper, then fold the eggs into the squash mixture.
- Mix in the flour, milk, and last 2 tablespoons of butter.
- Pour the mixture into a greased baking dish.
- Bake at 350°F (175°C) for about 30 minutes or until golden and set.
Nutrition & Diet Analysis (per serving)
699
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).