Ingredients

The following ingredients have 8 Servings
  • 2 pounds small yellow summer squash, sliced
  • 1 medium onion, sliced
  • ¼ cup water
  • 1 teaspoon salt
  • 1 cup milk
  • 2 large eggs, slightly beaten
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons Cabot Salted Butter, melted, divided
  • ½ teaspoon ground black pepper
  • 8 ounces Cabot Sharp Cheddar, shredded (about 2 cups) or 1 package Cabot Sharp Shredded Cheddar Cheese
  • ¼ cup fresh bread crumbs

Instruction

  • PREHEAT oven to 350°F. Butter 1½-quart baking dish or coat with nonstick cooking spray and set aside.
  • BRING squash, onion, water and salt to a boil in a saucepan. Cover pan and simmer until squash is tender, about 20 minutes.
  • DRAIN squash thoroughly, then mash. Add milk, eggs, flour, 1 tablespoon of melted butter and pepper; mix together well.
  • RESERVE about 3 tablespoons of cheese and mix remainder into squash. Transfer squash to prepared baking dish.
  • BAKE for 30 minutes, or until knife inserted in center comes out almost clean, about 30 minutes.
  • TOSS bread crumbs with remaining melted butter while squash bakes. Sprinkle over casserole, then sprinkle with reserved cheese. Return to oven for about 5 minutes, or until crumbs are golden and cheese is melted.