Squash Casserole
By
Wendy Pitts
@gorillacook
1
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!
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....
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
How to Make Squash Casserole
- 1In a heavy skillet, melt butter. Add squash, zucchini and onion; cook until crisp tender. Pour squash into a casserole dish; set aside to cool.
- 2To the slightly cooled squash, add Cheddar cheese, salt and pepper; stir.
- 3Mix together milk, egg yolk and flour; whisk until well blended. Pour milk mixture over squash; stir. Sprinkle with additional Cheddar cheese if desired.
- 4Bake at 375 degrees about 45 minutes until hot and bubbly throughout.
