Squash Casserole

Wendy Pitts Recipe

By Wendy Pitts gorillacook

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!


Recipe Rating:
 8 Ratings
Serves:
10
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Squash dishes are so frequent at my table, that my husband has been known to occasionally protest. But not so with this delicious new find! He - like the Crew - LOVED this recipe. Perfectly tender and cheesy, even hubby could be found going back for seconds....

Ingredients

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
1
egg yolk
additional salt and pepper to taste
additional cheddar cheese topping

Directions

1
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.
2
To the slightly cooled squash, add Cheddar cheese, salt and pepper; stir.
3
Mix together milk, egg yolk and flour; whisk until well blended. Pour milk mixture over squash; stir. Sprinkle with additional Cheddar cheese if desired.
4
Bake at 375 degrees about 45 minutes until hot and bubbly throughout.