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Cheddar & Summer Squash Casserole
2 Tbsp Grapeseed or olive oil
Preheat oven to 350° F.
Heat olive oil, and sauté onion over medium heat until soft but not browned. Meanwhile, slice yellow squash; cut larger parts in half lengthwise before slicing.
Add squash, salt, parsley and black pepper to pan; continue to sauté until squash starts to stick or brown, then add water. Cover, turn heat to low and cook until barely tender, not soft.
Use a blender or whisk to combine flour, Cheese Soup and Sauce base and milk. When well blended, cook in a separate pan, stirring constantly, until it thickens. Remove from heat, and stir in the shredded cheese. Pour over the yellow squash mixture, combining gently. Turn into a casserole dish or small lasagna pan.
Mix together the bread crumbs, Italian Seasoning and Parmesan. Sprinkle evenly over cheese-squash mixture. Bake for about 20 minutes until bubbly. Garnish with more fresh parsley if desired.
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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