| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
Dutch |
Vegetables, Cheese |
8 |
Servings |
INGREDIENTS
| 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] |
INSTRUCTIONS
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
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