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If you're looking for a comforting, easy-to-make dish, this Squash and Eggs Casserole is a winner. Combining the creamy texture of squash with the richness of cheddar cheese and eggs, this casserole is perfect for breakfast, brunch, or even a light dinner. It's a simple recipe that brings out the best in these ingredients, creating a dish that's both hearty and satisfying. Let's get cooking!
The name of the recipe: Squash and Eggs Casserole Recipe
Ingredients:
- 2 cups squash, sliced
- 4 beaten eggs
- 1 cup cheddar cheese, shredded
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine squash, eggs, cheese, milk, salt, and pepper.
- Pour mixture into a greased baking dish.
- Bake for 45 minutes or until set and golden brown.
- Let cool for a few minutes before serving.
What You Will Need
Read more: Cheesy Squash Casserole Recipe
What you will need to make squash and eggs casserole
- Squash: Adds a sweet, earthy flavor and a tender texture, balancing the richness of the eggs and cheese.
- Eggs: Provide structure and bind the ingredients together, creating a creamy, cohesive casserole.
- Cheddar cheese: Melts beautifully, adding a sharp, tangy flavor and a gooey texture to the dish.
- Milk: Ensures the casserole remains moist and creamy, blending the flavors seamlessly.
Tools and Instruments Required
What tools/instruments will be needed to make Squash and Eggs Casserole Recipe
- Mixing bowl: Essential for combining squash, eggs, cheese, milk, salt, and pepper into a smooth mixture.
- Baking dish: Holds the mixture while it bakes, ensuring even cooking and a golden brown finish.
- Oven: Cooks the casserole at a consistent temperature, setting the mixture and creating a delicious crust.
- Whisk: Helps beat the eggs thoroughly, ensuring they mix well with other ingredients for a uniform texture.
- Knife: Needed to slice the squash into even pieces, ensuring they cook evenly in the casserole.
Squash and Eggs Casserole
Ingredients:
Main Ingredients
- 2 cups squash, sliced
- 4 eggs beaten
- 1 cup cheddar cheese, shredded
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine squash, eggs, cheese, milk, salt, and pepper.
- Pour mixture into a greased baking dish.
- Bake for 45 minutes or until set and golden brown.
- Let cool for a few minutes before serving.
Notes:
Read more: Mexican Spaghetti Squash Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Cover the unbaked dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 15 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 2 months.
- To bake, thaw in the fridge overnight.
- Remove wrapping, let sit at room temperature for 15 minutes.
- Bake as directed.
Using butternut squash instead of regular squash can add a slightly sweet, nutty flavor to the casserole, making it even more delicious.
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