White Cheddar Squash Casserole

By MaryEllen

This White Cheddar and Squash Casserole is like a macaroni and cheese casserole with squash instead of noodles. It is SO good! It will make squash haters change their mind! The best part is this casserole can be made ahead of time and baked later for entertaining. Perfect for a Memorial Day cookout!

Ingredients

• 4 4 4 Tbsp butter, divided
• 1 1 1 medium onion, chopped
• 3 3 3 lb yellow squash, sliced
• 2 2 2 tsp salt, divided
• 3/4 3/4 3/4 tsp pepper
• 2 2 2 Tbsp flour
• 1 1/2 1 1/2 1/2 cups milk
• 2 2 2 cups white cheddar cheese, shredded
• 2 2 2 Tbsp Italian breadcrumbs

Details

Servings 6
Adapted from plainchicken.com

Preparation

Step 1

Preheat oven to 400 degrees. Lightly spray an 11x7-inch dish with cooking spray. Set aside.

In a large skillet over medium-high heat, melt 2 Tbsp butter. Add onion and cook for 5 minutes, or until tender. Add squash, 1 1/2 tsp salt and pepper. Cover and cook, stirring occasionally, 15 minutes, or until squash is tender. Drain well.

Melt remaining 2 Tbsp butter in a saucepan over medium-high heat. Whisk in flour until smooth. Slowly whisk in milk. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from heat and stir in cheese and remaining 1/2 tsp salt.

Gently stir together squash mixture and cheese sauce. Pour in prepared pan. Sprinkle with breadcrumbs.

Bake for 20 minutes, or until bubbly. Let stand 10 minutes before serving.
Read more at http://www.plainchicken.com/2015/05/white-cheddar-squash-casserole.html#2JRPTYbyLwxhySqs.99