Free Recipe Scalloped Squash Bake
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Scalloped Squash Bake Recipe
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]
Scalloped Squash Bake Preparation
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. Posted to MM-Recipes Digest V4 #16 by Olive Oil: From Tree to Table on Jun 29, 99
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Scalloped Squash Bake?
If you know a better Scalloped Squash Bake Recipe please comment below.