1 lb. yellow summer squash
1 Medium onion
2 Tablespoons butter
3 Tablespoons flour
1 Cup milk
4 Oz. Sharp American cheese, shredded
1 (3 oz.) can mushrooms (drained)
1/2 Cup soft bread crumbs
1/4 Cup chopped pecans
1 Tablespoon butter melted
Cut squash and onion into 1/4 inch slices. Cook in boiling salted water until tender. Drain. Melt 2 Tablespoons butter, and blend in flour. Add milk and cook and stir until thick and bubbly. Add cheese and mushrooms, stir until cheese melts. Arrange half vegetables in 1 1/2 quart casserole, cover with half of the sauce. Repeat. Bake covered at 350 degrees for 25 minutes. Sprinkle with pecan mixture bake uncovered 20 to 25 minutes longer. Makes 6 or 8 servings.
Tip: Using the Hot Velveeta Cheese instead of the American makes a spicy version of this veggie! We prefer it spicy.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!