Winter Squash Cheese Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love serving a hot casserole straight from the oven in the winter. It warms up my kitchen and my family loves it!Alberta Goodrich, Portland, Connecticut Ingredients:
2 pounds winter squash, peeled, seeded and cut into 1-inch cubes |
1 tablespoon butter |
1/2 cup chopped onion |
2 cups (8 ounces) shredded cheddar cheese, divided |
2 eggs |
3/4 cup milk |
salt and pepper to taste |
1/2 cup soft bread crumbs |
ground nutmeg to taste |
Directions:
1. In a saucepan, cook squash in enough water to cover until tender. Drain. in a skillet, melt butter over medium-high heat. Saute onion until tender. Place squash in a greased 2-qt. casserole. Top with the onion and half the cheese. Beat the eggs, milk and seasonings together. Pour over the squash. Top with remaining cheese; sprinkle with bread crumbs and nutmeg. Bake at 325° for 30 minutes or until set and lightly browned. Serve immediately. Yield: 8 servings.
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