Cheddar-and-squash Casserole

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 3 lbs yellow squash, sliced
• 2 teaspoons salt, divided
• 3/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 (10 ounce) package cheddar cheese, shredded
• 2 tablespoons italian seasoned breadcrumbs
• chopped fresh parsley

Recipe

• 1 melt 2 tablespoons butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender.
• 2 add squash, 1 1/2 teaspoons salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender.
• 3 remove from heat; drain well.
• 4 melt remaining 2 tablespoons butter in a saucepan over medium-high heat; whisk in flour until smooth.
• 5 whisk in milk.
• 6 bring to a boil; reduce heat, and simmer 2 minutes.
• 7 remove from heat; whisk in cheese and remaining 1/2 teaspoons salt.
• 8 gently stir together squash and cheese mixture in a large bowl.
• 9 pour into a lightly greased 11- x 7-inch baking dish.
• 10 sprinkle breadcrumbs evenly over top.
• 11 bake at 400° for 20 minutes or until bubbly.
• 12 let stand 10 minutes before serving.
• 13 garnish, if desired.
• 14 note: to make ahead, prepare recipe as directed; do not top with breadcrumbs.
• 15 cover and chill overnight.
• 16 remove from refrigerator; let stand 45 minutes.
• 17 uncover and top with breadcrumbs; bake as directed.