SQUASH AND CHEESE CASSEROLE
Source: the New York Times New England Heritage Cookbook
Servings: 6
2 pounds yellow squash
Boiling water
1 cup chopped onions
3 sprigs parsley
1/2 teaspoon thyme
Salt and freshly ground black pepper, to taste
2 tablespoon butter
2 tablespoons flour
1 cup milk
3/4 cup grated Gruyere or Swiss cheese
1/4 teaspoon nutmeg
2 egg yolks, lightly beaten
1/4 teaspoon cayenne pepper
1/4 cup buttered soft bread crumbs.
Preheat the oven to 325 degrees F.
Trim ends of the squash. Cut squash into rounds and place in a saucepan. Add boiling water to cover, add the onions, parsley, thyme, salt and black pepper. Cook briefly until squash is crisp-tender. Discard parsley and drain squash mixture.
Heat the butter in a saucepan and add the flour. Stir until blended and add the milk, stirring rapidly with a wire whisk. When sauce is blended and smooth, remove from heat. Add half the cheese, the nutmeg, egg yolks and cayenne, beating rapidly.
Add squash mixture and pour into a buttered baking dish. Sprinkle with remaining cheese and bread crumbs.
Bake 25-30 minutes or until bubbling and golden brown.
Source: the New York Times New England Heritage Cookbook
Servings: 6
2 pounds yellow squash
Boiling water
1 cup chopped onions
3 sprigs parsley
1/2 teaspoon thyme
Salt and freshly ground black pepper, to taste
2 tablespoon butter
2 tablespoons flour
1 cup milk
3/4 cup grated Gruyere or Swiss cheese
1/4 teaspoon nutmeg
2 egg yolks, lightly beaten
1/4 teaspoon cayenne pepper
1/4 cup buttered soft bread crumbs.
Preheat the oven to 325 degrees F.
Trim ends of the squash. Cut squash into rounds and place in a saucepan. Add boiling water to cover, add the onions, parsley, thyme, salt and black pepper. Cook briefly until squash is crisp-tender. Discard parsley and drain squash mixture.
Heat the butter in a saucepan and add the flour. Stir until blended and add the milk, stirring rapidly with a wire whisk. When sauce is blended and smooth, remove from heat. Add half the cheese, the nutmeg, egg yolks and cayenne, beating rapidly.
Add squash mixture and pour into a buttered baking dish. Sprinkle with remaining cheese and bread crumbs.
Bake 25-30 minutes or until bubbling and golden brown.
MsgID: 3135234
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
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Board: Daily Recipe Swap at Recipelink.com
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