Recipe: Scalloped Squash Bake
Categories: Vegetables, Cheese
Yield: 8 Servings
4 lb Zucchini or yellow summer -- squash, sliced about 1/4- -- inch thick 1 c Water 3/4 c Onion, chopped 1 cl Garlic, or 2, finely chopped
1/3 c Margarine or butter
1/3 c Flour
1/8 ts Pepper
2 1/2 c Milk
2 tb 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 ts Oregano leaves 1 1/2 c Cheddar cheese, shredded -- (6 oz.) 1 cn French fried onions (3 oz.) -- [I leave these out]
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 3/4 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
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