Squah and Cheese Casserole
by FELICE JONES
serves: 4
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Side Dish |
| Ingredients: |
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1 1/2 lb |
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yellow summer squash, cut into 1/2" cubes |
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1 sm |
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onion, peeled & finely chopped |
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3 tbsp |
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butter |
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3/4 c |
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shredded Monterey Jack |
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1/4 c |
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freshly grated Parmesan |
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1/2 c |
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heavy cream |
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salt & pepper to taste |
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1 tube |
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Ritz crackers, crushed |
| Directions: |
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Preheat oven to 350 degrees. Butter a shallow 2 1/2 qt baking dish. In a vegetable steamer, steam squash until tender but not mushy (about 5 minutes). Transfer to a large bowl. In a small skillet over low heat, cook the onion the onion in 1 1/2 tablespoons of the butter until soft and translucent, about 7 minutes. Add to the squash along with the Jack and Parmesan cheeses, cream, salt and pepper. Spoon the mixture into the baking dish. Melt the remaining butter. Sprinkle the top of the gratin with the crushed crackers and drizzle with butter. Bake until bubbly and golden brown, about 30 minutes.
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