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Yellow squash casserole

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Ingredients/Components

pinch of salt - 1 item
ground nutmeg - 1/8 tsp
fine dry bread crumbs - 1/3 c
egg, lightly beaten - 1 item
black pepper - 1/8 tsp
1/2 stick butter or margarine - 4 Tbsp
shredded sharp Cheddar cheese about 4 oz - 1 c
yellow squash or zucchini - 1 lb
large yellow onion, peeled and finely chopped - 1 item
dried marjoram, crumbled optional - 1/2 tsp
pinch of dried thyme, crumbled optional - 1 item

How to make yellow squash casserole:

Preheat oven to 425°. Melt 3 tablespoons of the butter in a 12-inch skillet over moderate heat. Add the onion and cook, covered, for 5 minutes or until soft. Meanwhile, cut the squash into 1/4-inch slices. If they are large, quarter them. Add the squash to the onion. Cover and cook for 3 minutes or until crisp-tender.

In a bowl, blend the egg, cheese, nutmeg, salt and pepper (also the marjoram and thyme if used). Remove the squash from the heat and blend in the egg and cheese mixture. Pour into a buttered 9 x 9 x 2-inch baking dish. Top with the bread crumbs and dot with the remaining butter. Bake, uncovered, for 10 minutes or until bubbly, then broil for 2 minutes or until golden brown.

Recipe categories: Eggs/dairy, Low calorie, Cheese.

Rating:

3.3

Average rating: 3.3, total votes: 3

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