Summer Squash And Onion Cheesy Casserole
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Recipe Summary Summer Squash And Onion Cheesy Casserole
My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!Ingredients | Cornerstone Church Atlanta Tx1 ½ tablespoons butter, divided3 summer squash, trimmed and cut into bite-size pieces3 zucchini, trimmed and cut into bite-size piecessalt and ground black pepper to taste3 onions, chopped1 pound shredded sharp white Cheddar cheese½ pound shredded Cheddar cheese3 tablespoons sweetened condensed milk, dividedDirectionsPreheat 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.Info | Cornerstone Church Atlanta Txprep: 15 mins cook: 45 mins total: 1 hr Servings: 8 Yield: 8 servings
TAG : Summer Squash And Onion Cheesy CasseroleSide Dish, Vegetables, Squash, Summer Squash,