A delightful casserole featuring tender squash and a creamy cheese blend, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even cooking.
Slice the squash and onion into thin rounds.
Uniform slices ensure even cooking.
Steam the squash and onion for about 10 minutes until tender.
Avoid over-steaming to maintain some texture.
Drain the steamed vegetables thoroughly to remove excess moisture.
Press gently with a paper towel to absorb extra water.
In a mixing bowl, combine the cheeses, milk, eggs, salt, pepper, and nutmeg.
Whisk the mixture well to ensure even distribution of flavors.
Layer the drained vegetables in a 2-quart casserole dish.
Spread the vegetables evenly for consistent baking.
Pour the cheese mixture over the vegetables.
Ensure the mixture covers all the vegetables.
Sprinkle the remaining cheese on top, followed by a dusting of paprika.
For a golden crust, use a mix of cheeses for the topping.
Bake in the preheated oven for 45 minutes or until the top is golden brown.
Check halfway through to ensure even browning.
Let the casserole cool slightly before serving.
Cooling allows the casserole to set for easier serving.
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