|1 stk||salted or unsalted butter|
|1 lb||yellow squash, large dice|
|1 lb||zucchini, large dice|
|1 md||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|
Pinched by jirizarry12, and 1,010 more.
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DirectionsIn 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.