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|1 stick||salted or unsalted butter|
|1 lb||yellow squash, large dice|
|1 lb||zucchini, large dice|
|1 medium||onion, diced|
|moderate pinch of salt & pepper|
|1 1/2 c||sharp cheddar cheese, shredded|
|1 c||milk, 2% (whole can be used)|
|2 Tbsp||all purpose flour|
|additional salt and pepper to taste|
|additional cheddar cheese topping|
Harrisburg, NC (pop. 11,526)
Member Since Aug 2011
I wasn't a squash fan until after I married and tried my mom-in-law's squash casserole. I've refined it a bit where now my husband and whole family loves it. Not recommended for very often as it's quite rich. But it's excellent at Thanksgiving!
In a heavy skillet, melt butter. Add squash, zucchini and onion; cook until crisp tender. Pour squash into a casserole dish; set aside to cool.
To the slightly cooled squash, add Cheddar cheese, salt and pepper; stir.
Mix together milk, egg yolk and flour; whisk until well blended. Pour milk mixture over squash; stir. Sprinkle with additional Cheddar cheese if desired.
Bake at 375 degrees about 45 minutes until hot and bubbly throughout.