Prep Time
40 Mins
Cook Time
10 Mins
Bake Time
50 Mins
Stand Time
10 Mins
Yield
Makes 10 to 12 servings

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.

How to Make It

Step 1

Melt butter in a large skillet over medium heat; add squash and next 3 ingredients, and sauté 10 minutes or until vegetables are tender.

Step 2

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.

Step 3

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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