Summer Squash and Onion Cheesy Casserole
Summer Squash and Onion Cheesy Casserole might be a good recipe to expand your main course recipe box. This recipe serves 8. Watching your figure? This gluten free and vegetarian recipe has 427 calories, 24g of protein, and 31g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. If you have butter, condensed milk, sharp cheddar cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
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.
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.
Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.