July 22, 2010

MIXED SQUASH CASSEROLE


Printed from COOKS.COM


□   1 sm. yellow summer squash & 1 sm. zucchini, cut in 1/2 inch cubes
□   1 med. onion, chopped
□   2 tbsp. minced parsley
□   1/2 tsp. leaf thyme
□   1/2 tsp. salt
□   1 1/2 c. Mornay Sauce
□   1 tbsp. butter
□   1/2 c. dry bread crumbs


MORNAY SAUCE:

□   1 chicken bouillon cube
□   1/2 c. boiling water
□   1/4 c. butter
□   1/4 c. flour
□   3/4 c. cream or milk
□   1/2 c. grated Parmesan cheese
□   1/2 c. shredded Swiss or Monterey Jack cheese



In saucepan put first 6 ingredients. Cover with boiling water. Cook 15 to 20 minutes until tender. Drain well. Put in 1 1/2 quart casserole. Pour Mornay Sauce over and mix. Combine butter and bread crumbs. Sprinkle on top. Bake at 325 degrees for 15 to 20 minutes until browned.MORNAY SAUCE: Dissolve bouillon in boiling water. Melt butter, blend in flour. Add milk, cook, stirring constantly until thick. Blend in bouillon and cheese. Stir until smooth.

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