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SQUASH CASSEROLE  Prep Time: 20 minutes Cook Time: 1 hour 5 minutes Makes: 8 Servings Ingredients: 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 tablespoon plus 1 teaspoon coarse salt 1 1/2 cups fresh bread crumbs 3 large eggs, lightly beaten 1 cup heavy cream 1 teaspoon fresh thyme leaves 1 cup shredded sharp cheddar 1 teaspoon freshly ground black pepper Pinch cayenne pepper Preparation: Preheat the oven to 350 degrees F. 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 bread crumbs, 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 bread crumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more. |
