Cheddar Romano Squash Casserole

**buffy871** · 06-11-2011, 11:29 AM

Recipe Description

Romano sounds fancy, but it adds such a great flavor. I used about $2.50 worth of it, but you might be able to find it cheaper than that. I got the squash for free.

Regular crumbs can be used instead of Panko crumbs. Panko crumbs are so much better though.

The original recipe isn't mine, but I've changed the ingredients a lot. The cooking instructions are the same as in the original, which I found on the internet forever ago. If anyone recognizes it, I'd be glad to give credit where credit is due. I basically added Romano cheese and changed all the low-fat ingredients to regular ingredients, as well as changed some of the measurements.

Preparation Steps:

Chop veggies. Measure milk and flour ahead of time. I didn't, and found myself frantically measuring while trying to keep a roux from burning.

Level of Difficulty:

Easy

Time Needed:Ingredients:

• 2 large yellow squash, diced
• 3/4 cup chopped onion
• 1 tablespoon margarine
• 2 tablespoons all-purpose flour
• 1 cup whipping cream
• 1 cup shredded Cheddar cheese
• ½ cup shredded Romano cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 1/2 cup Panko crumbs, toasted
• Hot sauce, to taste

Serves:Directions:

1. Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.
2. Melt margarine in a medium-size, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.
3. Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350 degrees for 20 to 25 minutes or until mixture is thoroughly heated.
4. Serve immediately with hot sauce.