Best 7 Squash Egg And Cheese Casserole Recipes

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Kickstart your day with a hearty and flavorful breakfast casserole featuring the trinity of squash, eggs, and cheese. This delectable dish not only tantalizes your taste buds but also packs a nutritional punch. Butternut squash, with its naturally sweet and earthy notes, takes center stage, complemented by the richness of eggs and the gooey goodness of melted cheese.

This recipe offers two delightful variations to suit your preferences. The first is a classic combination of butternut squash, eggs, milk, and cheese, baked to perfection. The second variation introduces a tantalizing twist with the addition of chopped ham, bell peppers, and onions. Both variations promise a satisfying and wholesome breakfast experience.

Let's cook with our recipes!

EASY SQUASH CASSEROLE



Easy Squash Casserole image

Nothing beats a classic squash casserole.

Provided by Southern Living Editors

Categories     Casserole

Time P2DT2h

Number Of Ingredients 9

3 pounds yellow squash, sliced
5 tablespoons butter or margarine, divided
1 small onion, chopped (about 1/2 cup)
1 cup (4 ounces) shredded sharp Cheddar cheese
2 large eggs, lightly beaten
1/4 cup mayonnaise
2 teaspoons sugar
1 teaspoon salt
20 round buttery crackers, crushed (about 3/4 cup)

Steps:

  • Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
  • Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
  • Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
  • Bake at 350°F for 30 to 35 minutes or until set.

CHEESY SUMMER SQUASH CASSEROLE



Cheesy Summer Squash Casserole image

Onion and cheddar cheese perk up the rich flavor of summer squash in this comforting casserole. A crispy cornflake-crumb topping adds a little crunch. -Katherine Metz, Jacksonville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 10

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 teaspoon salt, divided
1 large egg
1/4 cup mayonnaise
2 teaspoons sugar
Pepper to taste
1/4 cup shredded cheddar cheese
2 tablespoons crushed cornflakes
1-1/2 teaspoons butter, melted

Steps:

  • In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

Nutrition Facts : Calories 376 calories, Fat 31g fat (8g saturated fat), Cholesterol 117mg cholesterol, Sodium 937mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 2g fiber), Protein 9g protein.

OLD-SCHOOL SQUASH CASSEROLE RECIPE



Old-School Squash Casserole Recipe image

This classic casserole is a staple dish found at meat-and-three diners and church covered-dish suppers across the South.

Provided by Paige Grandjean

Categories     Casserole

Time 1h5m

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash)
1 medium-size yellow onion, chopped (about 1 ½ cups)
2 teaspoons kosher salt, divided
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
2 ounces Swiss cheese, shredded (about ½ cup)
½ cup mayonnaise
2 teaspoons chopped fresh thyme
½ teaspoon black pepper
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1 ounce Parmesan cheese, shredded (about ¼ cup)

Steps:

  • Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
  • Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
  • Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

SOUTHERN SQUASH CASSEROLE



Southern Squash Casserole image

A classic Southern Squash Casserole is the perfect way to enjoy the bounty from your summer garden! The cheesy filling is topped with a buttery crumb topping for the ultimate family-friendly side dish recipe!

Provided by Blair Lonergan

Categories     Side Dish

Time 55m

Number Of Ingredients 11

2 tablespoons butter, divided
4 small yellow squash (about 2 lbs.), sliced ( (about 6 cups total))
1 small onion, diced
1 red bell pepper, diced
½ teaspoon salt
¼ teaspoon pepper
2 eggs
1 cup grated cheddar cheese
¼ cup sour cream
¼ cup mayonnaise
¾ cup crushed butter crackers ((I used 18 Ritz crackers))

Steps:

  • Preheat oven to 350°F. Spray an 8-inch or 9-inch square baking dish with cooking spray and set aside.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add squash, onion, and bell pepper to the skillet, cooking and stirring for about 10 minutes (or until vegetables are tender). Remove from heat and season with salt and pepper.
  • Meanwhile, in a separate bowl, whisk together eggs, cheese, sour cream, and mayonnaise.
  • Stir the egg mixture into the squash mixture.
  • Transfer the squash mixture into the prepared baking dish.
  • In a separate bowl, combine crushed crackers with remaining 1 tablespoon of melted butter. Sprinkle buttered cracker crumbs over top of casserole.
  • Bake for 30-35 minutes, or until casserole is set and topping is golden brown.

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 249.1 kcal, Carbohydrate 14.5 g, Protein 10 g, Fat 18.1 g, SaturatedFat 8.5 g, Cholesterol 98.6 mg, Sodium 502.2 mg, Fiber 1.9 g, Sugar 5.2 g, UnsaturatedFat 8.4 g

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Tender squash, gooey cheese and crunchy crackers make this a memorable side dish or a hearty main course. This is a great dish that can be made with low-fat ingredients and is still just as good!

Provided by ROSECART

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 10

Number Of Ingredients 10

4 cups sliced yellow squash
½ cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
¾ cup milk
¼ cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  • In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  • Bake in preheated oven for 25 minutes, or until lightly browned.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 10.3 g, Cholesterol 68.8 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 7.7 g, Sodium 463.5 mg, Sugar 1.7 g

WINTER SQUASH CHEESE CASSEROLE



Winter Squash Cheese Casserole image

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

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

2 pounds winter squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon butter
1/2 cup chopped onion
2 cups shredded cheddar cheese, divided
2 large eggs
3/4 cup whole milk
Salt and pepper to taste
1/2 cup soft bread crumbs
Ground nutmeg to taste

Steps:

  • 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.

Nutrition Facts :

SQUASH,EGG & CHEESE CASSEROLE



Squash,egg & Cheese Casserole image

I love this dish it taste like you're eating cheese eggs with a small twist. It's Bariatric friendly as well. Very quick and easy. Enjoy

Provided by Diana in Atlanta

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 squash
7 eggs
3 cups cheese
1 ounce onion
olive oil

Steps:

  • coat bottom of pan with virgin olive oil.
  • place squash in warm pan and cover let simmer till squash is tender.
  • add 7 beaten eggs.
  • 1 oz of onion let simmer.
  • add 3 cups of cheese or to you desire.
  • remove cover to thicken.
  • cook for 15 min and serve.

Nutrition Facts : Calories 443.5, Fat 29.8, SaturatedFat 15.8, Cholesterol 424.4, Sodium 945.3, Carbohydrate 15, Fiber 2.3, Sugar 5.3, Protein 30.1

Tips:

  • Use a variety of winter squashes. This will give your casserole a more complex flavor and texture. Some good options include butternut squash, acorn squash, and kabocha squash.
  • Roast the squash before adding it to the casserole. This will help to caramelize the squash and bring out its natural sweetness.
  • Use a good quality cheese. The cheese is one of the main ingredients in this casserole, so it's important to use a cheese that you enjoy the taste of. Some good options include sharp cheddar cheese, Gruyère cheese, and Parmesan cheese.
  • Don't overcook the casserole. The casserole is done when the eggs are set and the cheese is melted. Overcooking the casserole will make the eggs rubbery and the cheese dry.

Conclusion:

Squash, egg, and cheese casserole is a delicious and easy-to-make breakfast or brunch dish. It's perfect for a crowd, and it can be made ahead of time. With its simple ingredients and delicious flavor, this casserole is sure to be a hit with everyone who tries it.

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