Name: Actually Delicious Creamy Squash Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 12 Cups Yellow Squash or Zucchini (approx. 3 large or 5-6 small); 2 Cups Onion (approx. 2 onions); 6 Large Eggs; 3 Cups Grated White Cheddar Cheese; 2 Cups Milk; 2 Teaspoons Salt

This Actually Delicious Squash Casserole is Gluten-free, nutritious, and oh-so-delicious! It’s a new summer favorite!

I used to hate squash. I’ll be real, it was my least favorite summertime thing. What made it worse? It was our garden’s best grower. Not only did it kinda grow. It produced like it’s little squash plant life depended on excess production.

To compensate for that yield? Squash became a staple. An intimidating yellow vegetable with a personality. I never considered myself a picky eater. But when squash made it’s appearance in those early weeks of June each year, suddenly even my least favorite foods became my best friends. Why the backstory, you may ask? Poor squash, both yellow and green, has received it’s fair share of marginalization from me.

But with age, refined taste buds, and perhaps a little more discipline, squash has become my friend. Not my best friend, mind you, but most assuredly a long way from being the plant kingdom’s worst enemy.

Can I go as far as saying that I LIKE squash? Hmm, maybe not. But the presence of squash in soups, casseroles, and sweet breads no longer makes me cringe. I actually enjoy the experience!

Actually Delicious Squash Casserole is Born

Many, many years removed from that 7 year old dilemma, and our squash abundance remains. Why it chooses to be the garden’s greatest grower and our palette’s least favorite taste continues to be a conundrum. But problems must be solved, and in my quest to find a solution for our annual surplus, this Actually Delicious Creamy Squash Casserole was born.

I knew I had hit the jackpot when certain of my unnamed family members who have in times past been at odds with this large and somewhat monstrous vegetable asked for seconds. Seconds, friends! Like more portions than one. Two. Dos. Double.

That was a happy day for my life.

Not only does this casserole find a way to tuck in 12 cups of yellow squash or green zucchini, it doesn’t sacrifice nutrition on the altar of processed flavors, cream of soups, or MSG.

This Actually Delicious Creamy Squash Casserole contains only 5 ingredients. It’s simple, yet oh so delicious, healthy, hearty, and squash-enemy approved. My friends, to put it succinctly, we have found a solution.

As previously mentioned, this recipe contains only 5 simple, staple ingredients, Yellow Squash (or zucchini), onions (red or yellow), milk, eggs, and shredded cheese. Plus a little salt for flavor. And that’s it! You’re done.

Squash

Squash isn’t picky. Choose a hearty green variety, a delicate yellow, or a mix between the two. As long as it’s called squash, it will do. I personally like to use whatever we have the most on hand. One of the secrets to hiding the “squashy” texture is removing the outer skin. This is also a great way to disguise the variety of the squash you choose, especially if certain of your crew is strictly discriminatory against the poor zucchini species.

Onions

When it comes to onions, simplify. The onion you choose is hardly relevant so long as it’s flavorful. I like to use the red onion for a boost of onion goodness. But vidalia, yellow, or white onions will all go nicely in this easy to please casserole.

Milk

Now for the calories. Since we live on a homestead, we produce all of our own milk. Or should I say, our family dairy cows do. Grass-fed raw milk has superior health benefits including healthy fats, vitamins, and nutrients that are lacking in ultra-processed and pasteurized dairy. Milk is a key ingredient here. However, to maintain the health integrity of this delightful dish, the milk prefers to be raw, unprocessed, and it’s original form.

Cheese

What was said for the milk can be said for the cheese. Nutrition equals quality. We love this Raw Dairy Cheese from Azure Standard. Buying in bulk not only saves money, but purchasing raw dairy cheese ensures the rich nutritional benefits of milk products without additives, like potato starch and unnecessary anti-caking agents, found in processed cheese.

Eggs

One of my very favorite foods, free range, organic eggs are hard to beat. Eggs are absolutely essential for this recipe. They provide the meat, the sponge, and the glue that brings this masterpiece together. We raise free range eggs which provide added nutritional content and hearty protein.

And that’s it! Aside from salt, this casserole doesn’t require added seasonings or spices. Let’s make a casserole!

Tips and Tricks

After making this delicious dish several times, there are additions and omissions that I have made to make this simple delight divine.

When cooked down, squash is a very watery vegetable. One of the keys to maintaining a moist but not overly runny casserole consistency is to drain off excess liquid after cooking the squash. I use a colander or strainer to drain off excess squash juices, pressing the squash firmly with a slotted spoon.

I love to peel the squash or zucchini to remove the tough outer skin. Particularly with zucchini, but also some varieties of yellow squash, the outer skin can be thick and difficult to chew. Removing it ensures a clean, delicate bite of goodness without battling squeaky teeth. It is also very important to remove squash seeds and soft flesh. Smooth and creamy is the goal!

Prepare the Vegetables

Preheat the oven to 375 degrees Fahrenheit.

Prepare the veggies. Using a sharp pairing knife (this one is our favorite), remove the ends off the squash or zucchini. Peel off the outer skin with a vegetable peeler. Cut the squash down the middle into two halves. Using a spoon, scoop out the seeds and soft flesh from the middle of the squash. This is a key step, so don’t skip! A seedy casserole is definitely not what we’re going for. Once the squash halves have been peeled and seeded, chop into 1/2 inch cubes until you have 12 cups of squash.

Remove the outer skin of the onions. Dice finely.

Lightly oil a 9 quart dutch oven (this one is our favorite). As previously mentioned, squash is a very watery vegetable and will create it’s own juices when cooking down. Add squash, onions, and salt to the dutch oven, and cook over medium-high until soft, about 15 minutes.

Stir vegetables occasionally while cooking to ensure they don’t burn. Once vegetables are soft and tender, remove from heat. Transfer to a mesh colander, and press firmly with a slotted spoon to remove excess vegetable juices.

Prepare the Filling

While vegetables are cooking, grate 3 cups of raw dairy White Cheddar Cheese.

Combine 6 eggs with 2 cups of milk. Whisk together until smooth.

Lightly oil a 9×13 glass baking dish. Transfer cooked vegetables to pan, spreading evenly. Pour egg and milk mixture over vegetables until evenly coated. Top with grated cheese.

Bake uncovered in preheated oven for 40 minutes or until set. If cheese starts to brown too quickly, cover lightly with aluminum foil, leaving room for airflow.

Allow to cool for 20 minutes before serving.