White Cheddar And Squash Casserole
Instructions
Sue Mallick with Food City presents a fresh recipe at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.
Yields: 6 to 8 servings
Ingredients:
4 tbsp. butter, divided
1 medium onion, chopped
3 lb. yellow squash, sliced
2 tsp. salt, divided
tsp. pepper
2 tbsp. flour
1 cups milk
1 (10oz.) block white Cheddar cheese, shredded
2 tbsp. Italian breadcrumbs
Preparation Directions:
~ Melt 2 tbsp. butter in a large skillet; add onion and saut until tender. Add squash, 1 tsp. salt and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender. Remove from heat and drain well.
~ Melt remaining 2 tbsp. butter in saucepan; whisk in flour until smooth. Whisk in milk and bring to a boil; reduce heat and simmer 2 minutes. Remove from heat whisk in cheese and tsp salt. Gently stir together squash and cheese mixture, pour into a 11 x 7-inch baking dish. Sprinkle with bread crumbs.
~ Bake at 400 degrees for 20 minutes or until bubbly.
