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White Cheddar-and-Squash Casserole

Southern Living MAY 2006

  • Yield: Makes 6 to 8 servings
  • Cook time: 30 Minutes
  • Prep time: 20 Minutes
  • Bake: 20 Minutes
  • Stand: 10 Minutes

Ingredients

  • 4 tablespoons butter, divided
  • 1 medium onion, chopped
  • 3 pounds yellow squash, sliced
  • 2 teaspoons salt, divided
  • 3/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 (10-oz.) block white Cheddar cheese, shredded
  • 2 tablespoons Italian-seasoned breadcrumbs
  • Garnish: chopped fresh parsley

Preparation

1. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, 1 1/2 tsp. salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender. Remove from heat; drain well.

2. Melt remaining 2 Tbsp. butter in a saucepan over medium-high heat; whisk in flour until smooth. Whisk in milk. Bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat; whisk in cheese and remaining 1/2 tsp. salt. Gently stir together squash and cheese mixture in a large bowl. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle breadcrumbs evenly over top.

3. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired.

Note: To make ahead, prepare recipe as directed; do not top with breadcrumbs. Cover and chill overnight. Remove from refrigerator; let stand 45 minutes. Uncover and top with breadcrumbs; bake as directed.

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White Cheddar-and-Squash Casserole Recipe

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