White Cheddar-And-Squash Casserole

(from saymyname’s recipe box)

Source: Southern Living

Serves 8 people

Categories: Casserole, Main Dish, Side Dish, Squash

Ingredients

  • 4 tablespoons butter, divided
  • 1 medium onion, chopped
  • 3 lbs yellow squash, sliced
  • 2 teaspoons salt, divided
  • 3/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 (10 ounce) package white cheddar cheese, shredded
  • 2 tablespoons Italian seasoned breadcrumbs
  • Garnish:
  • chopped fresh parsley

Directions

  1. Melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender.

  2. Add squash, 1 1/2 teaspoons salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender.

  3. Remove from heat; drain well.

  4. Melt remaining 2 tablespoons butter in a saucepan over medium-high heat; whisk in flour until smooth.

  5. Whisk in milk.

  6. Bring to a boil; reduce heat, and simmer 2 minutes.

  7. Remove from heat; whisk in cheese and remaining 1/2 teaspoons salt.

  8. Gently stir together squash and cheese mixture in a large bowl.

  9. Pour into a lightly greased 11- x 7-inch baking dish.

  10. Sprinkle breadcrumbs evenly over top.

  11. Bake at 400° for 20 minutes or until bubbly.

  12. Let stand 10 minutes before serving.

  13. Garnish, if desired.

  14. Note: To make ahead, prepare recipe as directed; do not top with breadcrumbs.

  15. Cover and chill overnight.

  16. Remove from refrigerator; let stand 45 minutes.

  17. Uncover and top with breadcrumbs; bake as directed.

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