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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My daughter, a home economist, serves the garden-fresh casserole at church functions in summer when squash is at its best. It's a good main dish for lunch or dinner.Rose Duggins, Massie Louisa, Virginia Ingredients:
1 pound ground beef |
4 to 6 medium yellow summer squash, chopped (about 1-1/2 pounds) |
1 medium onion, chopped |
3/4 cup dry bread crumbs |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
sauce: |
1/4 cup butter, divided |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 cups milk |
1-1/4 cups (6 ounces) shredded cheddar cheese |
3/4 cup dry bread crumbs |
Directions:
1. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11-in. x 7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 35 minutes or until golden brown. Yield: 4-6 servings.
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