Squash Casserole
SQUASH CASSEROLE
Serves 8
2 pounds yellow squash or zucchini (older larger squash may be used here), cleaned and cut into 1/2-inch rounds
1 yellow onion, peeled and cut into large dice
1 tablespoon plus 1 teaspoon coarse salt
1 1/2 cups fresh breadcrumbs
3 large eggs, lightly beaten
1 cup heavy cream
1 teaspoon fresh thyme leaves
1 cup shredded sharp cheddar cheese
1 teaspoon freshly ground black pepper
Pinch cayenne pepper
1. Preheat the oven to 350°. Place squash and onion in a medium saucepan, and cover with water. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain well, and transfer to a large bowl.
2. Add 1 cup breadcrumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup breadcrumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.
RECOMMENDED READING
Martha Phelps Stamps
“Spring Pleasures: A Southern Seasons Book” (Cumberland House Publishing, 1999; $16.95)
“The New Southern Basics: Traditional Southern Food for Today” (Cumberland House Publishing, 1997; $20.95)
List of Ingredients
Instructions
|
Â
Â
Â
|
member logon
