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A "WOW" side
dish...
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4
Tbs |
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butter, divided |
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1
medium |
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onion, chopped |
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3
lbs |
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yellow squash, sliced |
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2
tsp |
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salt, divided |
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¾
tsp |
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pepper |
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2
Tbs |
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all-purpose flour |
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1½
cups |
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milk |
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10
ounces |
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white cheddar cheese, shredded |
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2
Tbs |
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Italian- seasoned breadcrumbs |
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chopped fresh parsley, for garnish |
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1 |
Preheat oven
to 400°F. Lightly grease 11x7-inch baking dish. |
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2 |
Melt 2 T.
butter in a large skillet over medium-high heat;
add onion, and sauté 5 minutes or until tender.
Add squash, 1½ tsp. salt, and pepper; cover and
cook, stirring occasionally, 15 minutes or until
squash is tender. Remove from heat; drain well. |
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3 |
Melt
remaining 2 Tbsp. butter in a saucepan over
medium-high heat; whisk in flour until smooth.
Whisk in milk. Bring to a boil; reduce heat, and
simmer 2 minutes. Remove from heat; whisk in
cheese and remaining ½ tsp. salt. Gently stir
together squash and cheese mixture in a large
bowl. Pour into prepared dish. Sprinkle
breadcrumbs evenly over top. |
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4 |
Bake 20
minutes or until bubbly. Let stand 10 minutes
before serving. Garnish, if desired. |
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Cooking Tips |
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To make ahead:
Prepare recipe as directed; do not top with breadcrumbs.
Cover and chill overnight. Remove from refrigerator; let
stand 45 minutes. Uncover and top with breadcrumbs; bake
as directed. |
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Recipe Source |
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Southern Living |
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