Cheddar-Squash Casserole

Health score
8%
Cheddar-Squash Casserole
65 min.
4
357kcal

Suggestions


Indulge in the comforting flavors of our Cheddar-Squash Casserole, a delightful dish that perfectly balances creamy textures with the vibrant taste of fresh summer squash. This casserole is not just a side dish; it can easily take center stage as a main course, making it a versatile addition to any meal. With its rich combination of sharp Cheddar cheese, tender squash, and hearty bread, this recipe is sure to please both family and friends alike.

Imagine the aroma of sautéed onions and thyme wafting through your kitchen as you prepare this dish. The golden-brown top, bubbling with melted cheese, invites you to dig in. Each bite offers a satisfying blend of flavors and textures, from the creamy filling to the slight crunch of the bread. Plus, it’s a fantastic way to incorporate more vegetables into your diet without sacrificing taste.

Ready in just 65 minutes, this casserole is perfect for a cozy lunch or a hearty dinner. Whether you’re hosting a gathering or simply looking for a comforting meal at home, the Cheddar-Squash Casserole is sure to impress. So gather your ingredients, preheat your oven, and get ready to enjoy a dish that’s as delicious as it is easy to make!

Ingredients

  • tablespoons butter 
  •  eggs 
  • teaspoons thyme sprigs fresh
  • 0.5 cup half and half 
  • 0.3 teaspoon pepper freshly ground
  • 0.5 teaspoon salt 
  • oz sharp cheddar cheese shredded
  • 0.5 cup onion sweet chopped
  • sprig thyme leaves fresh
  • cups sandwich bread white hearty cubed (1 inch)
  • 1.3 lb to 3 sized squashes yellow cut into 1/4-inch slices

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • baking pan
  • glass baking pan

Directions

  1. Heat oven to 375F. Generously spray 8-inch square (2-quart) glass baking dish with cooking spray.
  2. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until almost tender.
  3. Add squash; cook 4 minutes, stirring occasionally, until just tender and lightly browned.
  4. Remove from heat; cool 5 minutes.
  5. In large bowl, beat eggs with whisk until blended. Stir in half-and-half, 3/4 cup of the cheese, the thyme leaves, salt and pepper. Gently stir in squash mixture and bread cubes. Spoon into baking dish.
  6. Bake uncovered 20 minutes. Top with remaining 1/2 cup cheese; bake 10 minutes longer or until puffed and golden.
  7. Let stand 10 minutes before serving.
  8. Garnish with thyme sprig.

Nutrition Facts

Calories357kcal
Protein17.71%
Fat60.21%
Carbs22.08%

Properties

Glycemic Index
63.94
Glycemic Load
9.22
Inflammation Score
-9
Nutrition Score
17.104782602061%

Flavonoids

Epigallocatechin 3-gallate
0.02mg
Apigenin
0.03mg
Luteolin
0.57mg
Kaempferol
0.23mg
Myricetin
0.23mg
Quercetin
2.9mg

Nutrients percent of daily need

Calories:357.41kcal
17.87%
Fat:24.36g
37.47%
Saturated Fat:11.04g
69.02%
Carbohydrates:20.1g
6.7%
Net Carbohydrates:17.64g
6.41%
Sugar:6.77g
7.52%
Cholesterol:127.86mg
42.62%
Sodium:750.04mg
32.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.12g
32.24%
Calcium:375.86mg
37.59%
Vitamin B2:0.58mg
34.32%
Selenium:23.36µg
33.37%
Vitamin C:27.34mg
33.14%
Phosphorus:322.42mg
32.24%
Vitamin A:1175.34IU
23.51%
Folate:90.02µg
22.51%
Manganese:0.44mg
22.23%
Vitamin B6:0.44mg
21.9%
Zinc:2.36mg
15.75%
Potassium:531.35mg
15.18%
Vitamin B1:0.22mg
14.66%
Magnesium:49.64mg
12.41%
Iron:1.99mg
11.08%
Vitamin B12:0.64µg
10.6%
Fiber:2.46g
9.85%
Vitamin B5:0.94mg
9.44%
Vitamin B3:1.88mg
9.41%
Copper:0.15mg
7.52%
Vitamin E:1.01mg
6.76%
Vitamin K:5.87µg
5.59%
Vitamin D:0.65µg
4.35%