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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 1 |
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The luscious Swiss Cheese Cream Sauce takes a few extra minutes to make, but the rich results are worth the effort. Greg makes this casserole up to a day ahead of the party or freezes it earlier in the week. Ingredients:
2 tablespoons butter or margarine |
3 pounds yellow squash, thinly sliced |
1 small onion, chopped |
1 1/4 teaspoons salt |
1/2 teaspoon pepper |
2 (8-ounce) cans sliced or chopped water chestnuts, drained |
swiss cheese cream sauce |
2 (2-ounce) jars diced pimientos, drained (optional) |
buttery parmesan topping |
Directions:
1. Melt butter in a large skillet over medium heat; add squash and next 3 ingredients, and sauté 10 minutes or until vegetables are tender.
2. Stir in water chestnuts, Swiss Cheese Cream Sauce, and, if desired, diced pimientos. Spoon squash mixture into a lightly greased 13- x 9-inch baking dish.
3. Bake at 350º for 15 minutes. Sprinkle evenly with Buttery Parmesan Topping; bake 30 to 35 more minutes or until set and golden brown. Let stand 10 minutes before serving.
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