Squash-Swiss Cheese Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut squash into 1/3" slices.
  • Place in large saucepan with onion, bay leaves, parsley and thyme.
  • Cover with boiling, salted water and cook until squash is barely tender.
  • Drain, remove parsley and baly leaves and set squash aside.
  • While the squash is cooking, make cream sauce.
  • In sauce pan, heat 6 T butter; blend in 6 T flour and then grdually add 3 C milk and dash of salt.
  • Cook, stirring constantly, until thickened.
  • To the sauce, add seasoned salt, nutmeg and Worcestershire sauce.
  • Remove from heat; gradually add in egg yolks (by adding small amount of sauce to yolks in a small bowl, then adding a little more, etc. then returning all back to the saucepan).
  • Srit in 1 C of cheese and add cayenne pepper to taste.
  • Combine squash with sauce, stirring gently; turn into large buttered baking dish that is about 2 inches deep.
  • Mix remaining cheese with equal amount (or more if needed) buttered bread crumbs.
  • Sprinkle over squash and bake at 350° for about 35 minutes, or until top is bubbly and brown.
  • Leftovers freeze well.
Advertisement