CHEDDAR-SQUASH CASSEROLE

Cheddar-Squash Casserole image

Provided by Betty Crocker Kitchens

Time 1h5m

Yield 4

Number Of Ingredients 11

2 tablespoons butter or margarine
1 medium sweet onion, chopped (1/2 cup)
4 yellow summer squash (1 1/4 lb), cut into 1/4-inch slices
2 eggs
1/2 cup half-and-half
1 1/4 cups shredded sharp Cheddar cheese (5 oz)
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups cubed (1 inch) hearty white bread
Fresh thyme sprig, if desired

Steps:

Heat oven to 375°F. Generously spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until almost tender. Add squash; cook 4 minutes, stirring occasionally, until just tender and lightly browned. Remove from heat; cool 5 minutes.
In large bowl, beat eggs with whisk until blended. Stir in half-and-half, 3/4 cup of the cheese, the thyme leaves, salt and pepper. Gently stir in squash mixture and bread cubes. Spoon into baking dish.
Bake uncovered 20 minutes. Top with remaining 1/2 cup cheese; bake 10 minutes longer or until puffed and golden. Let stand 10 minutes before serving. Garnish with thyme sprig.

Nutrition Facts : Calories 385, Carbohydrate 21 g, Fat 3, Fiber 3 g, Protein 16 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 748 mg