Squash-swiss Cheese Casserole

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 3 -4 lbs yellow squash
• 2 medium onions, minced
• 2 bay leaves
• 6 sprigs fresh parsley
• 1/2 teaspoon thyme leaves
• 6 tablespoons butter
• 3 cups milk
• 1 dash salt
• 1 teaspoon seasoning salt
• 3 dashes ground nutmeg
• 1 dash worcestershire sauce
• 4 egg yolks, beaten
• 1 1/3 cups shredded swiss cheese
• cayenne pepper
• buttered bread crumb

Recipe

• 1 cut squash into 1/3" slices.
• 2 place in large saucepan with onion, bay leaves, parsley and thyme.
• 3 cover with boiling, salted water and cook until squash is barely tender.
• 4 drain, remove parsley and baly leaves and set squash aside.
• 5 while the squash is cooking, make cream sauce.
• 6 in sauce pan, heat 6 t butter; blend in 6 t flour and then grdually add 3 c milk and dash of salt.
• 7 cook, stirring constantly, until thickened.
• 8 to the sauce, add seasoned salt, nutmeg and worcestershire sauce.
• 9 remove from heat; gradually add in egg yolks (by adding small amount of sauce to yolks in a small bowl, then adding a little more, etc. then returning all back to the saucepan).
• 10 srit in 1 c of cheese and add cayenne pepper to taste.
• 11 combine squash with sauce, stirring gently; turn into large buttered baking dish that is about 2 inches deep.
• 12 mix remaining cheese with equal amount (or more if needed) buttered bread crumbs.
• 13 sprinkle over squash and bake at 350° for about 35 minutes, or until top is bubbly and brown.
• 14 leftovers freeze well.