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Squash Casserole


  • 2 pounds yellow squash
  • 1 ts salt
  • 1/8 ts sugar
  • 7 T butter
  • 1/2 c onion, chopped
  • 1 to 1 1/2 cups grated sharp Cheddar
  • 1 c sour cream
  • 1/3 c Romano cheese, grated
  • 1/4 c dry white wine /apple juice
  • Salt and pepper to taste
  • 1 c Italian bread crumbs

Yield: 6 servings. Cut squash in 1/4" slices. Bring 2 cups water to a boil; add squash, salt and sugar. Cover and cook 20 minutes. Preheat oven to 350-degrees. Melt 4 T of the butter in a small skillet. Add onion and cook til transparent. Set aside. When squash is done, drain, pressing to force out excess liquid. Stir onion and butter into the squash. One at a time, add the Cheddar, sour cream, Romano, white wine and salt and pepper to taste, mixing throughly after each addition. Pour squash mixture into a large casserole or individual ramekins. In skillet saute bread crumbs in the remaining butter until well mixed. Top casserole witht he crumbs and bake for 20 to 30 minutes or til bubbly. Makes 6-8 servings.

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