Squash and Zucchini Casserole
By
Jessica Mills
@Luv2Cook78
1
Because of my mom's allergies to wheat and anything with gluten in it i came up with this recipe its loved by all in my family in my hubby who can be picky at times loved it .. enjoy
Rating:
★★★★★ 1 vote5
Serves:
6 to 8
Prep:
35 Min
Cook:
25 Min
Method:
Convection Oven
Ingredients
-
3 mediumsize yellow squash ( sliced thinly )
-
3 mediumsize zucchini ( sliced thinly )
-
1 smallsweet onion ( sliced thinly )
-
3 pinchsea salt
-
3 Tbspbutter, unsalted
-
3 1/2 Tbspgluten free flour
-
2 cwhole milk ( warm)
-
1 pinchground nutmeg
-
1 dash(es)ground mustard
-
1 dash(es)white pepper
-
1 dash(es)black pepper
-
2 cshredded white sharp cheddar cheese
-
1 cshredded mild cheddar cheese
-
1/2 cshredded yellow sharp cheese ( this is for the top of the casserole)
How to Make Squash and Zucchini Casserole
- preheat your oven to 350 degrees
- while your oven is heating get out at large sauce pan . turn your heat on med-high . add your unsalted butter once your butter is melted add your flour. once your flour and butter are combine add your warm milk stir with a wooden spoon . add your nutmeg your ground mustard and both your black and white pepper to your white sauce . once your sauce has thicken add your 2cups of the white sharp cheddar cheese and your 1 cup of mild cheddar cheese once your cheeses have melted into your white sauce turn off the heat and set aside .
- in a casserole dish i use a 9 by 13in casserole dish ( make sure you lightly spray your dish with cooking spray) add your thinly sliced squash zucchini and onions and sprinkle them with the 3 pinches of sea salt . pour your cheese sauce over the veggies and top with your 1/2 cup of yellow sharp cheddar cheese . bake for 25 mins or until the cheese is melted and the veggies are tender let it stand for about 15 mins .. enjoy :)
About Squash and Zucchini Casserole
Course/Dish: Vegetables Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
