Cheddar - Squash Bake
By: This Dame Cooks
Published: Thursday, December 3, 2009 - 12:42am

Ingredients




2 pounds yellow crookneck summer squash
2 eggs, beaten
1 cup sour cream
2 tablespoons flour
1 1/2 cups shredded Cheddar cheese (6 oz.)
4 strips bacon, fried crisp and crumbled
 cup fine dry bread crumbs
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1 Slice summer squash 1/4-inch thick.  Poach squash slices in a small amount of salted water just until softened, about 4 minutes, drain well. Arrange half the slices in the bottom of a well greased casserole dish or 13X9 inch baking pan. Sprinkle with salt and pepper. 2 Whisk eggs and flour into sour cream, fold in cheese.
Dollop half of the cheese mixture over the squash in the casserole dish.  Sprinkle with half the bacon crumbs.
Top with remaining squash slices, salt and pepper, cheese mixture and bacon crumbs.  3 Toss bread crumbs with melted butter and sprinkle over top of casserole.  Cover and bake in preheated 400 F. oven for 15 minutes.  Lower temperature to 350 F and bake for 15 minutes.  Remove cover and continue to bake until top is golden brown, about 15 minutes.  4 Remove from oven and let cool for 15 minutes before slicing.

About


Try this with cubed summer squash or zucchini.  Fold everything into the sour cream and cheese mixture.  Add some fresh herbs like basil or thyme. Spoon it into a greased casserole and top with buttered bread crumbs.  Bake uncovered until golden brown and set.  You can use Gouda cheese instead of Cheddar or small bits and pieces of cheese leftovers.