Squash Casserole
Megan
ingredients
- 1 1/4 pounds yellow squash, cut into 1/2 inch cubes
- 1 Tbs butter or olive oil
- 1/2 small onion, finely diced
- 2/3 cup diced Monterey Jack or Swiss cheese
- 1/3 sup créme fraiche
- 2 tbs grated Parmesan cheese
- 1 tbs white vermouth or dry white wine
- 1 tsp ground coriander
- salt and pepper
- 1/2 cup fresh breadcrumbs
- 1 tbs melted butter
directions
- 1
Lightly butter 10 inch casserole or gratin dish
- 2
Steam squash for approximately 10 minutes or until tender then remover into a medium size bowl
- 3
Cook until softened:
- 4
- 1 tbs butter or olive oil
- 5
- 1/2 small onion, diced
- 6
Add to squash along with:
- 7
- 2/3 cup diced Monterey Jack or Swiss cheese
- 8
- 1/3 cup créme fraiche
- 9
- 2 tbs grated Parmesan cheese
- 10
- 1 tbs white vermouth or dry white wine
- 11
- 1 tsp ground coriander
- 12
- salt and pepper to taste
- 13
Pour into prepared dish. Combine and sprinkle over top:
- 14
- 1/2 cup fresh breadcrumbs
- 15
- 1 tbs melted butter
- 16
Bake till bubbling and golden (35 minutes)
Source: Aunt Nancy Wilen
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