Summer Squash Casserole
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Brush an ovenproof casserole dish with oil
3
Bring a pot of water to a rolling boil over high heat
4
Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender
5
Repeat with the zucchini and steam until just tender
6
(You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave
7
) Transfer the vegetables to a large bowl
8
Heat the canola oil in a saucepan over medium heat
9
Add the flour and stir until very pale brown
10
Add the milk and whisk until smooth
11
Bring to a boil over high heat, then remove from the heat
12
Add 1 cup of the cheese and stir into the sauce
13
Taste and adjust for seasoning with salt and pepper
14
Pour the sauce over the squash and onions; stir to combine
15
Add the eggs, half of the breadcrumbs and the herbs and stir to combine
16
Transfer the mixture to the prepared casserole
17
Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture
18
Bake until firm and brown on top, 30 minutes
19
Remove to a rack to cool slightly before serving