Summer Squash Bake
Servings 8-10
INGREDIENTS:
3 pounds yellow summer squash, cut into 1/4-inch slices
2 medium onions, sliced
6 tablespoons butter, divided
2 large garlic cloves, minced
6 tablespoons all-purpose flour
4 eggs
4 egg whites
2 cups light cream OR full-fat milk
4 cups shredded cheddar cheese
1 teaspoon seasoned salt
1/2 to 1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper, or adjust to taste
15 butter-flavored crackers, crushed
INSTRUCTIONS:———————————–
Preheat oven to 350 degrees F.
Grease a 13 x 9-inch baking pan.
Place the squash slices in a large saucepan or Dutch oven.
Add in about 1 to 1-1/2 inches of water; bring to a boil then reduce heat cover and simmer for 5-6 minutes or until crisp-tender, drain very well and set aside.
In a large nonstick skillet heat 4 tablespoons butter over medium-high heat; add in onions and saute until tender (about 4 minutes).
Add garlic; saute 1 minute longer.
Add squash; toss gently to combine.
Transfer/spread into the bottom of the baking dish.
In a large bowl whisk the flour with eggs, egg whites and light cream or milk and cayenne pepper until smooth; mix in 4 cups shredded cheese, seasoned salt, pepper and cayenne pepper; pour over squash mixture.
Bake uncovered, for 40 minutes.
Melt remaining 2 tablespoons butter; toss with cracker crumbs, then sprinkle over casserole.
Return to oven and bake 5 minutes longer or until crumbs are golden brown and a knife inserted near the center comes out clean.
Let stand for 10 minutes before serving.
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