Squash-Cheese Casserole

1. 1

   Cook squash cut in 1-inch pieces in boiling salted water to 1/3 depth of squash until barely tender, approximately 8 minutes, stirring once so as to cook evenly.

2. 2

   Drain thoroughly.

3. 3

   Can use well-drained leftover squash.

4. 4

   Measure squash.

5. 5

   Grate half as much cheese as squash.

6. 6

   Make 1/2 as much medium white sauce as squash, using 2 tablespoons butter, 2 tablespoons flour and 1 cup milk as proportions.

7. 7

   Place layer of squash in greased casserole, half of cheese, half of sauce.

8. 8

   Add rest of squash, rest of sauce and rest of cheese.

9. 9

   Crumble Ritz crackers to cover cheese, dot with butter and bake at 350u00b0 (20 to 30 minutes) until crumbs are golden brown and casserole bubbles.

No additional tips available.