Categories: Casserole, Main Dish, Side Dish, Squash

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.

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