← Casseroles, Pasta, Cheese & Egg Dishes
SQUASH CASSEROLE
Casseroles, Pasta, Cheese & Egg Dishes
Ingredients
- 8-10 servings
- 6 medium yellow crookneck or zucchini squash
- 1/2 cup bread crumbs
- 1/4 cup finely chopped or grated onion
- 1 egg
- 1 tablespoon sugar
- 2 tablespoons butter or margarine
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup grated sharp cheese
- additional bread crumbs
- paprika
Directions
Cut squash about 1/2 inch thick and cook in salted water. Save water in which squash is cooked.
Put squash through a food mill or ricer. Add 1/2 cup bread crumbs and onion. Beat egg slightly and add enough of the water squash was cooked in to make casserole consistency. Place in a baking dish; sprinkle with sugar.
Melt butter in a saucepan; add salt, flour and milk and cook until it thickens, stirring constantly. Remove from heat; add grated cheese and stir to melt. Pour sauce over the squash and mix slightly. Top with bread crumbs and sprinkle with paprika. Bake at 375° until brown on top.
Hawthorne Family Cookbook.
Put squash through a food mill or ricer. Add 1/2 cup bread crumbs and onion. Beat egg slightly and add enough of the water squash was cooked in to make casserole consistency. Place in a baking dish; sprinkle with sugar.
Melt butter in a saucepan; add salt, flour and milk and cook until it thickens, stirring constantly. Remove from heat; add grated cheese and stir to melt. Pour sauce over the squash and mix slightly. Top with bread crumbs and sprinkle with paprika. Bake at 375° until brown on top.
Hawthorne Family Cookbook.
Source: PDF page 115
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