Squash casserole

Squash casserole

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Squash casserole (Serves 8)

 

Ingredients:

-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

-1/2lb margarine

-2 cups all purpose flour

 

Method:

-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

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