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Category: Squash
Prep Time: Cook Time: Total Time:
8 (1/2 inch) French baguette slices
1 tbsp butter, melted
4 lbs yellow squash, sliced (about 12 medium)
2 small onions, chopped
2 bay leaves
1 tsp salt and pepper
6 tbsp butter
6 tbsp flour
3 cups milk
1 tsp seasoned salt
1/2 tsp dried thyme
1/4 tsp ground red pepper
1 tsp white wine Worcestershire sauce
4 egg yolks, beaten
1 1/2 cups shredded Swiss cheese, divided
Preheat oven to 400. Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.
Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.
Melt 6 tbsp butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.
Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350 for 40 minutes or until browned. Serves 12
Note: If you can not find fresh yellow squash, substitute frozen sliced squash.
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SWISS-SQUASH CASSEROLE
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Category: Squash
Prep Time: Cook Time: Total Time:
8 (1/2 inch) French baguette slices
1 tbsp butter, melted
4 lbs yellow squash, sliced (about 12 medium)
2 small onions, chopped
2 bay leaves
1 tsp salt and pepper
6 tbsp butter
6 tbsp flour
3 cups milk
1 tsp seasoned salt
1/2 tsp dried thyme
1/4 tsp ground red pepper
1 tsp white wine Worcestershire sauce
4 egg yolks, beaten
1 1/2 cups shredded Swiss cheese, divided
Preheat oven to 400. Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.
Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.
Melt 6 tbsp butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.
Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350 for 40 minutes or until browned. Serves 12
Note: If you can not find fresh yellow squash, substitute frozen sliced squash.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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