Scalloped squash bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Zucchini or yellow summer squash, sliced about 1/4- inch thick |
| 1 | cup | Water |
| ¾ | cup | Onion, chopped |
| 1 | clove | Garlic, or 2, finely chopped |
| ⅓ | cup | Margarine or butter |
| ⅓ | cup | Flour |
| ⅛ | teaspoon | Pepper |
| 2½ | cup | Milk |
| 2 | tablespoons | Beef or chicken-flavor instant bouillon or 6 bouillon cubes [I have sometimes substituted 1 1/2 teaspoons salt when serving to religious vegetarians] |
| 1 | teaspoon | Oregano leaves |
| 1½ | cup | Cheddar cheese, shredded (6 oz.) |
| 1 | can | French fried onions (3 oz.) [I leave these out] |
Directions
Preheat oven to 350 degrees (F). In large sauce pan or Dutch oven, cook squash in water, covered, 8 minutes or until tender [it takes more than 8 minutes!]. Drain well. In medium saucepan, cook onions and garlic in margarine until tender; stir in flour and pepper. Gradually stir in milk, than bouillon and oregano; cook and stir until thickened. Remove from heat; stir in ¾ cup cheese until melted. In large bowl, combine squash and sauce [I save a bowl by mixing sauce and squash IN the baking dish!]. Turn into greased 3-quart shallow baking dish (13 x 9-inch). Bake 25 minutes or until bubbly. Remove from oven; top with remaining cheese and onions. Bake 3 minutes longer or until cheese melts. Let stand 10 minutes before serving. Refrigerate leftovers. From old newspaper clipping. Tested, enjoyed and typed by Joan MacDiarmid.
Posted to MM-Recipes Digest V4 #16 by Olive Oil: From Tree to Table on Jun 29, 99