squash casserole





Servings: 8 servings

Category: Casserole





Ingredients:

2 pounds yellow squash or zucchini (older, larger squash may be used),

sliced into 1/2-inch rounds

1 yellow onion, diced

1 tablespoon plus 1 teaspoon coarse salt

1 1/2 cups fresh breadcrumbs

3 large eggs, lightly beaten

1 cup heavy cream

1 teaspoon fresh thyme leaves

1 cup shredded sharp cheddar cheese

1 teaspoon freshly ground black pepper

pinch of cayenne pepper



Instructions:

Preheat oven to 350F. Place squash and onion in a medium saucepan;

cover with water. Add 1 tablespoon salt; bring to a boil over high

heat. Reduce heat; simmer until vegetables are tender, about 20

minutes.



Drain, and transfer squash to a large bowl. Gently stir in 1 cup

breadcrumbs, eggs, cream, thyme 1/2 cup cheese, black pepper, cayenne

pepper, and remaining teaspoon salt. Pour mixture into a 2-quart

shallow baking dish. Sprinkle top with the remaining cheese and

breadcrumbs. Cover casserole with foil, and bake until set, about 30

minutes. Uncover, and continue baking until the top is browned, about

10 minutes more. Serve warm.