The luscious Swiss Cheese Cream Sauce takes a few extra minutes to make, but the rich results are worth the effort. Greg makes this casserole up to a day ahead of the party or freezes it earlier in the week.
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Bake: 50 Minutes
Stand: 10 Minutes
- 2 tablespoons butter or margarine
- 3 pounds yellow squash, thinly sliced
- 1 small onion, chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 (8-ounce) cans sliced or chopped water chestnuts, drained
- Swiss Cheese Cream Sauce
- 2 (2-ounce) jars diced pimientos, drained (optional)
- Buttery Parmesan Topping
- Melt butter in a large skillet over medium heat; add squash and next 3 ingredients, and sauté 10 minutes or until vegetables are tender.
- Stir in water chestnuts, Swiss Cheese Cream Sauce, and, if desired, diced pimientos. Spoon squash mixture into a lightly greased 13- x 9-inch baking dish.
- Bake at 350º for 15 minutes. Sprinkle evenly with Buttery Parmesan Topping; bake 30 to 35 more minutes or until set and golden brown. Let stand 10 minutes before serving.
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