Summer Squash and Onion Cheesy Casserole

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My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!

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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • 1 ½ tablespoons butter, divided

  • 3 summer squash, trimmed and cut into bite-size pieces

  • 3 zucchini, trimmed and cut into bite-size pieces

  • salt and ground black pepper to taste

  • 3 onions, chopped

  • 1 pound shredded sharp white Cheddar cheese

  • ½ pound shredded Cheddar cheese

  • 3 tablespoons sweetened condensed milk, divided

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.

  2. Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.

  3. Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.

  4. Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

Nutrition Facts (per serving)

438 Calories
31g Fat
17g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 438
% Daily Value *
Total Fat 31g 40%
Saturated Fat 20g 99%
Cholesterol 98mg 33%
Sodium 562mg 24%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Total Sugars 10g
Protein 24g
Vitamin C 27mg 133%
Calcium 672mg 52%
Iron 1mg 7%
Potassium 543mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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