• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Scalloped Squash Bake

  • Recipe Submitted by on

Category: Vegetables, Cheese

 Ingredients List

  • 4 lb Zucchini or yellow summer
  • -squash, sliced about 1/4-
  • -inch thick
  • 1 c Water
  • 3/4 c Onion, chopped
  • 1 cl Garlic, or 2, finely chopped
  • 1/3 c Margarine or butter
  • 1/3 c Flour
  • 1/8 ts Pepper
  • 2 1/2 c Milk
  • 2 tb Beef or chicken-flavor
  • -instant bouillon or 6
  • -bouillon cubes [I have
  • -sometimes substituted 1 1/2
  • -teaspoons salt when serving
  • -to religious vegetarians]
  • 1 ts Oregano leaves
  • 1 1/2 c Cheddar cheese, shredded
  • -(6 oz.)
  • 1 cn French fried onions (3 oz.)
  • -[I leave these out]

 Directions

Preheat oven to 350 degrees (F). In large sauce pan or Dutch oven, cook
squash in water, covered, 8 minutes or until tender [it takes more than 8
minutes!]. Drain well. In medium saucepan, cook onions and garlic in
margarine until tender; stir in flour and pepper. Gradually stir in milk,
than bouillon and oregano; cook and stir until thickened. Remove from heat;
stir in 3/4 cup cheese until melted. In large bowl, combine squash and
sauce [I save a bowl by mixing sauce and squash IN the baking dish!]. Turn
into greased 3-quart shallow baking dish (13 x 9-inch). Bake 25 minutes or
until bubbly. Remove from oven; top with remaining cheese and onions. Bake
3 minutes longer or until cheese melts. Let stand 10 minutes before
serving. Refrigerate leftovers.

From old newspaper clipping. Tested, enjoyed and typed by Joan MacDiarmid.

29, 99

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