Squash Casserole Side Dish |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Our 1-year-old son can be a fussy eater, and my husband is mostly a meat and taters man. But both my guys love this cheesy squash bake! Often, I make a double batch of it and take one to the 4-H nutrition class I teach. It's a hit there, too. If you're a pressed-for-time cook like I am, this squash casserole will streamline your menu planning. Ingredients:
4 eggs, lightly beaten |
1/2 cup vegetable oil |
1 cup biscuit/baking mix |
1 can (4 ounces) chopped green chilies, undrained |
1 medium onion, chopped |
1 garlic clove, minced |
2 cups (8 ounces) shredded cheddar cheese |
4 cups chopped yellow summer squash or zucchini |
Directions:
1. In a large bowl, combine the eggs, oil and biscuit mix. Stir in the chili peppers, onion, garlic and half the cheese. Stir in squash.
2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40 minutes; sprinkle with reserved cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8-10 servings.
|
|