Squash Casserole
2 pounds yellow squash or zucchini (older larger squash may be used here),
cleaned and cut into 1/2-inch rounds
1 yellow onion, peeled and cut into large dice
1 1/2 tablespoons salt
1 1/2 cups fresh breadcrumbs
3 large eggs, lightly beaten
1 cup heavy cream
1 teaspoon fresh thyme leaves
1 cup shredded sharp cheddar cheese
1 teaspoon freshly ground black pepper
Pinch cayenne pepper
Preheat the oven to 350�. Place squash and onion in a medium saucepan, and cover
with water. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer
until tender, about 20 minutes. Drain well, and transfer to a large bowl.
Add 1 cup breadcrumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne
pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart
shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup
breadcrumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and
continue baking until top is browned, about 10 minutes more. |