Five Cheese Creamy Squash Casserole

Nearly everyone has their favorite family or personal recipe for preparing summer squash. My dad loved it cooked in butter and onions. Mom preferred adding crisped bacon. My brother-in law wants his grilled, and my sister fries it up with a crumb crust. As for me, ever since my days as a young cook in the 1970’s I have adored a cheesey, custard like casserole. Those casseroles are often heavy on the mayonnaise, and while I loved that when I was younger, these days I prefer something that has less oil and a bit more finesse. This is my latest iteration of a timeless Southern dish. Use more or less or alternate cheeses as you desire, and adjust the baking time to produce your preferred degree of brownness. In any case, it’s delicious!

Recipe By :Glyn Ruppe Melnyk
Serving Size : 6 Preparation Time :0:30
Categories : Dairy Gluten Free
Low Carb Side Dish
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup yellow onion — diced
1 tablespoon garlic — minced
2 tablespoons butter
1/4 cup red bell pepper — fincely diced
4 cups yellow squash — diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
2 large eggs
1/2 cup mayonnaise
3 ounces cream cheese — softened
1/2 cup sour cream
1/4 cup parmesan cheese — grated
1/2 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
1 Cup shredded Swiss cheese

Preheat the oven to 350 and lightly grease an oven proof casserole.

Melt the butter in a large skillet over medium heat. Add the onion, garlic, and red pepper and saute until translucent.

Add the diced squash and continue to saute until all the veggies are tender. (about 5 minutes) Season with the basil, oregano, salt and peppers.

Meanwhile, in a large bowl, beat the two eggs with the softened cream cheese. Add the mayonnaise, sour cream, parmesan, cheddar, swiss and mozzarella and stir to combine.

Combine the sauteed vegetables with the sauce and stir to combine. Pour the mixture into the prepared casserole.

Bake for 30 to 45 minutes at 350, depending upon the degree of brownness you prefer.

Serve hot or warm. Refrigerate leftovers and reheat another day.

“A very cheesy way to enjoy an overabundance of summer squash.”
“www.allgoodgifts.net”
Copyright: “Glyn Ruppe Melnyk, All Good Gifts 2020”
Start to Finish Time: “1:15”

Per Serving: 434 Calories; 34g Fat (69.9% calories from fat); 20g Protein; 13g Carbohydrate; 2g Dietary Fiber; 149mg Cholesterol; 746mg Sodium; 7g Total Sugars; 1mcg Vitamin D; 528mg Calcium; 1mg Iron; 394mg Potassium; 399mg Phosphorus. Exchanges: 1 Grain(Starch).

Suggested Wine: Chardonnay

Serving Ideas : Serve with roasted or grilled meats and a crisp green salad, sweet tea is a great accompaniement if you don’t want wine. Chardonnay is great if you do.

This entry was posted by Glyn Ruppe-Melnyk.

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