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Return to browsing category: Side Dishes

Squah and Cheese Casserole by FELICE JONES serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Side Dish

Ingredients:

1 1/2 lb

yellow summer squash, cut into 1/2" cubes

1 sm

onion, peeled & finely chopped

3 tbsp

butter

3/4 c

shredded Monterey Jack

1/4 c

freshly grated Parmesan

1/2 c

heavy cream

salt & pepper to taste

1 tube

Ritz crackers, crushed

Directions:

Preheat oven to 350 degrees. Butter a shallow 2 1/2 qt baking dish. In a vegetable steamer, steam squash until tender but not mushy (about 5 minutes). Transfer to a large bowl. In a small skillet over low heat, cook the onion the onion in 1 1/2 tablespoons of the butter until soft and translucent, about 7 minutes. Add to the squash along with the Jack and Parmesan cheeses, cream, salt and pepper. Spoon the mixture into the baking dish. Melt the remaining butter. Sprinkle the top of the gratin with the crushed crackers and drizzle with butter. Bake until bubbly and golden brown, about 30 minutes.

Categories:

Side Dishes