Cheesy Squash Casserole - DELICIOUS side dish for the holidays or summer cookout. Even squash hates love this cheesy casserole! Squash, bell pepper, onion, flour, baking powder, milk, eggs, cheddar cheese and Monterey Jack cheese. Can make in advance and refrigerate or freeze for later. A must for your holiday meal! #casserole #thanksgiving #christmas #sidedish #squash
1tspsaltor to taste
3cupsshredded Monterey Jack cheese
1cupshredded cheddar cheese
Preheat oven to 325ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
Melt butter in a large skillet over medium-high heat. Add squash, bell pepper, and onion. Cook until vegetables are softened. Transfer vegetables to a strainer. Press down on vegetables to remove any excess liquid.
In a large bowl combine flour, baking powder, and salt. Whisk in milk until smooth. Whisk in eggs, beating well. Store in squash mixture and cheeses.
Pour mixture into prepared pan.
Bake uncovered for 40 to 50 minutes, until a toothpick comes out clean.
I used Monterey Jack and Cheddar cheese in this casserole. Feel free to kick it up with some Pepper Jack cheese if you want to kick it up a bit. You can also add a can of diced green chiles. YUM!
Can Squash Casserole be made in advance? Yes! You can make this casserole ahead of time and refrigerate overnight. To bake after refrigerating, let the casserole dish sit on the counter for 30 minutes before baking.
Can Squash Casserole be frozen? Yes! You can make this casserole ahead of time and freeze unbaked for later. To bake after freezing, thaw the casserole completely and bake as directed below.
Substitute almond flour for all-purpose flour to make this gluten-free.