Description
Cheesy Squash Casserole is a comforting baked dish featuring tender squash, bell pepper, and onion mixed with a creamy, cheesy egg custard. Perfect as a hearty side or light main, this casserole combines the natural sweetness of vegetables with the richness of Monterey Jack and cheddar cheeses for a deliciously satisfying meal.
Ingredients
Scale
Vegetables
- 5 medium squash, diced
- 1 bell pepper, chopped
- 1 onion, sliced
Wet Ingredients
- 2 Tbsp butter
- ½ cup milk
- 4 large eggs
Dry Ingredients
- 2 Tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt (or to taste)
Cheeses
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325ºF. Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Sauté Vegetables: Melt the butter in a large skillet over medium-high heat. Add the diced squash, chopped bell pepper, and sliced onion. Cook until the vegetables are softened, then transfer them to a strainer and press down gently to remove excess liquid.
- Make the Batter: In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk in the milk until the mixture is smooth. Then, whisk in the eggs thoroughly until well combined.
- Combine Ingredients: Stir the drained squash mixture and both cheeses—Monterey Jack and cheddar—into the batter until everything is evenly mixed.
- Bake the Casserole: Pour the mixture into the prepared baking dish. Bake uncovered for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the casserole is set and cooked through.
Notes
- Pressing the vegetables to remove excess moisture is key to preventing a soggy casserole.
- Feel free to adjust the cheese blend based on preference or what you have on hand.
- The baking time may vary slightly depending on your oven; start checking at 40 minutes.
- This casserole can be served warm or at room temperature and makes great leftovers.
