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  • Scalloped Squash Bake

    0 votes
    Scalloped Squash Bake
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lb Zucchini or possibly yellow summer
    • 1 c. Water
    • 3/4 c. Onion, minced
    • 1 cl Garlic, or possibly 2, finely minced
    • 1/3 c. Margarine or possibly butter
    • 1/3 c. Flour
    • 1/8 tsp Pepper
    • 2 1/2 c. Lowfat milk
    • 2 Tbsp. Beef or possibly chicken-flavor instant bouillon or possibly 6 bouillon cubes [I have sometimes substituted 1 1/2 tsp. salt when serving to religious vegetarians]
    • 1 tsp Oregano leaves
    • 1 1/2 c. Cheddar cheese, shredded (6 ounce.)
    • 1 can French fried onions (3 ounce.) [I leave these out]

    Directions

    1. Preheat oven to 350 degrees (F). In large sauce pan or possibly Dutch oven, cook squash in water, covered, 8 min or possibly till tender [it takes more than 8 min!]. Drain well. In medium saucepan, cook onions and garlic in margarine till tender; stir in flour and pepper. Gradually stir in lowfat milk, than bouillon and oregano; cook and stir till thickened. Remove from heat; stir in 3/4 c. cheese till 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-qt shallow baking dish (13 x 9-inch). Bake 25 min or possibly till bubbly. Remove from oven; top with remaining cheese and onions. Bake 3 min longer or possibly till cheese melts. Let stand 10 min before serving. Chill leftovers.

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