White Cheddar-And-Squash Casserole

From Southern Living May 2006 test kitchen's top rated recipes.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 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 white cheddar cheese, shredded
• 2  tablespoons  Italian seasoned breadcrumbs

• Garnish

•  chopped fresh parsley

Directions

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.