Monday, December 8, 2008

Trying this tonight...

White Cheddar-and-Squash Casserole

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

Melt 2 Tbsp. butter in a large skillet over medium-high heat; add onion, and sautĂ© 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. 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. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired. Serves: 6-8

Tonight I'm serving this with Pork Tenderloin, Fresh Green Beans with Bacon, and Hot Rolls. YUMMM....

1 comment:

Kathy said...

Okay guys -- this Squash Casserole was out of this world!!!! Definite "keeper" in our house. This would be a good recipe to try on a non-squash lover!!!