Squash casserole (Serves 8)
-4lbs yellow squash
-1.5oz diced green onions
-2 tbl spoon kosher salt
-2 tbl spoon black pepper
-1 cup panko bread crumbs
-1 cup shredded parmesan cheese
-1/2 gallon milk
-1 teaspoon chicken base
-2 cups all purpose flour
-Cut squash in to small pieces and blanch in boiling water until they are al dente (Almost cooked).
-Put blanched squash into a vegetable spinner and spin them until water stops coming out of spinner.
-Place dry squash into a mixing bowl, add salt, pepper, 3/4 of a cup panko bread crumbs, 3/4 of a cup shredded parmesan.
-In a sauce pot add milk chicken base and simmer over medium low heat (do not bring to a boil).
-In another sauce pot melt margarine, and mix in flour to create rue.
-Add rue to simmered milk and chicken base to create cream sauce.
-Add cream sauce to mixing bowl with squash and other ingredients and mix well.
-Put casserole in a greased baking and top with remaining cheese and bread crumbs.
-Bake casserole @ 350 for 25 minutes.
Noon Cooking - April 16, 2014
1720 Valley View Drive