Swiss-Squash Casserole Recipe

Name: Swiss-Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (1/2; 1 tablespoon butter or margarine, melted; 4 pounds yellow squash, sliced (about 12 medium); 2 small onions, chopped; 2 bay leaves; 1 teaspoon salt; 1 teaspoon ground black pepper; 6 tablespoons butter or margarine; 6 tablespoons all-purpose flour; 3 cups milk; 1 teaspoon seasoned salt; 1/2 teaspoon dried thyme; 1/4 teaspoon ground red pepper; 1 teaspoon white wine Worcestershire sauce; 4 egg yolks, beaten; 1 1/2 cups (6 ounces) shredded Swiss cheese, divided

Servings: persons

8 (1/2
1 tablespoon butter or margarine, melted
4 pounds yellow squash, sliced (about 12 medium)
2 small onions, chopped
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups milk
1 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon white wine Worcestershire sauce
4 egg yolks, beaten
1 1/2 cups (6 ounces) shredded Swiss cheese, divided

1
Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at 400u00b0 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.
2
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.
3
Melt 6 tablespoons 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.
4
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 350u00b0 for 40 minutes or until browned.
5
Note: If you can't find fresh yellow squash, substitute frozen sliced squash.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 (1/2, 1 tablespoon butter or margarine, melted, 4 pounds yellow squash, sliced (about 12 medium), 2 small onions, chopped, and more.

Yes, Swiss-Squash Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swiss-Squash Casserole

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