I love squash casserole. I really love it. I wonder why I have never made it for Thanksgiving, but instead get giddy at potlucks with this retro favorite. As the Southern Living Party cookbook notes…confirmed squash eaters have been known to love it as well.
Squash-Swiss Cheese Casserole
3 to 4 lbs yellow squash
2 medium onions, minced
2 bay leaves
About 6 sprigs parsley
1/2 teaspoon leaf thyme
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
Dash salt
1 teaspoon seasoned salt
Several dashes ground nutmeg
Dash Worcestershire sauce
4 egg yolks, beaten
About 1-1/3 cups shredded Swiss cheese
Cayenne pepper
Buttered bread crumbs
Cut squash into 1/3-inch slices. Place in large saucepan with onion, bay leaves, parsley and thyme. Cover with boiling salted water and cook until squash is barely tender. Drain, remove parsley and bay leaves and set aside. While squash cooks, make cream sauce. In saucepan heat 6 tablespoons butter or margarine; blend in 6 tablespoons flour, then gradually add 3 cups milk and dash of salt. Cook, stirring constantly, until thickened.
To the sauce, add seasoned salt, nutmeg, and Worcestershire sauce. Remove from heat; gradually blend in egg yolks by adding a small amount of the hot sauce to yolks beaten in a small bowl, then adding a little more, etc, then returning all back to saucepan. Stir in 1 cup of the cheese and add cayenne pepper.
Combine squash with sauce, stirring gently; turn into large buttered baking dish about 2 inches deep. Mix remaining cheese with equal amount) or more, if needed) buttered breadcrumbs. Sprinkle over squash and bake at 350 for about 35 minutes, or until top is bubbly and brown. Leftovers freeze well. Yield: 12 servings.
