“Different squash casserole.”
1hr 5mins

Ingredients Nutrition


  1. Cut squash into 1/3" slices.
  2. Place in large saucepan with onion, bay leaves, parsley and thyme.
  3. Cover with boiling, salted water and cook until squash is barely tender.
  4. Drain, remove parsley and baly leaves and set squash aside.
  5. While the squash is cooking, make cream sauce.
  6. In sauce pan, heat 6 T butter; blend in 6 T flour and then grdually add 3 C milk and dash of salt.
  7. Cook, stirring constantly, until thickened.
  8. To the sauce, add seasoned salt, nutmeg and Worcestershire sauce.
  9. Remove from heat; gradually add in egg yolks (by adding small amount of sauce to yolks in a small bowl, then adding a little more, etc. then returning all back to the saucepan).
  10. Srit in 1 C of cheese and add cayenne pepper to taste.
  11. Combine squash with sauce, stirring gently; turn into large buttered baking dish that is about 2 inches deep.
  12. Mix remaining cheese with equal amount (or more if needed) buttered bread crumbs.
  13. Sprinkle over squash and bake at 350° for about 35 minutes, or until top is bubbly and brown.
  14. Leftovers freeze well.

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