Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons butter (divided use)
  • 2 tablespoons flour
  • 2 pounds yellow squash (cut into 1/2 inch thick slices)
  • 1/2 cup onion (diced)
  • salt and pepper to taste
  • 1/4 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 1 cup milk
  • 2 1/2 cups cheddar cheese (divided use)
  • 1 cup buttery crackers (crushed)
  • 2 tablespoons chives (thinly sliced)
  • cooking spray

Instruction

  • Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
  • Add the squash and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Season with salt and pepper to taste.
  • Remove the squash mixture from the pan and place in a large bowl. Cover to keep warm.
  • Wipe out the pan with a paper towel.
  • Melt 2 more tablespoons of butter in the pan. Add the flour and whisk to combine.
  • Cook the flour mixture for 1 minute, stirring constantly.
  • Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
  • Cook the sauce for an additional 2 minutes or until just thickened.
  • Coat a 2 quart baking dish with cooking spray.
  • Pour the sauce into the bowl with the squash. Add 1 1/2 cups of cheese and stir to combine.
  • Pour the squash and cheese mixture into the prepared dish.
  • Sprinkle the remaining cup of shredded cheese over the top of the casserole.
  • Melt the remaining 2 tablespoons of butter. Pour the butter into the crushed crackers and stir to combine.
  • Sprinkle the crackers over the layer of shredded cheese in the casserole.
  • Bake for 15-20 minutes until cheese has melted and crackers are golden brown.
  • Sprinkle with chives. Let stand for 5 minutes, then serve.