Saras Squash Casserole

Name: Saras Squash Casserole
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, plus more for the dish; 3 yellow squash, sliced 1/4 inch thick (about 1 pound); 1/2 onion, preferably Vidalia, chopped; 3 zucchini, sliced 1/4 inch thick (about 1 pound); 2 to 3 tablespoons firmly packed light brown sugar; 2 large eggs, lightly beaten; Scant 1/2 cup half-and-half; 3 slices whole wheat bread, torn, (about 2 1/2 cups, loosely packed); 1 cup grated Cheddar cheese (about 3 1/2 ounces); Coarse salt and freshly ground black pepper

10 ingredients

10 steps

Ingredients

4 tablespoons (1/2 stick) unsalted butter, plus more for the dish
3 yellow squash, sliced 1/4 inch thick (about 1 pound)
1/2 onion, preferably Vidalia, chopped
3 zucchini, sliced 1/4 inch thick (about 1 pound)
2 to 3 tablespoons firmly packed light brown sugar
2 large eggs, lightly beaten
Scant 1/2 cup half-and-half
3 slices whole wheat bread, torn, (about 2 1/2 cups, loosely packed)
1 cup grated Cheddar cheese (about 3 1/2 ounces)
Coarse salt and freshly ground black pepper

Directions

1

Preheat the oven to 350F.
2

Brush an ovenproof casserole dish with butter.
3

Bring a pot of salted water to a rolling boil over high heat.
4

Place the yellow squash and onion in a steamer basket and set over the boiling water; steam until the squash is just tender.
5

Repeat with the zucchini and steam until just tender.
6

Transfer the yellow and zucchini squash and onion to a bowl.
7

Add the brown sugar, eggs, the 4 tablespoons butter, half-and-half, bread, and cheese.
8

Season with salt and pepper and stir to combine.
9

Transfer to the prepared casserole and bake until firm and brown on top, 30 to 45 minutes.
10

Remove to a rack to cool slightly before serving.