Ingredients:
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.
Appetizers & Beverages ● Soups & Salads ● Main Dishes ● Side Dishes & Vegetables ● Breads ● Desserts
©Copyright 2005 Food-Recipes-Free-Online.com
►For permission to reproduce our recipes on your website, click here ◄
Gingered Brussel Sprouts & Carrots
Springtime Deviled Egg Casserole
Asparagus with Tomatoes & Pistachio
Broccoli Spears with Dijon Sauce
Bacon Topped Blue Cheese Potatoes
Green Beans with Cherry Tomatoes
Green Beans with Balsamic Vinegar
Mashed Potatoes Cabbage & Cheese
Maple Buttered Acorn Squash Rings
Sweet Corn Polenta & Mushroom Sauce
Roasted Potatoes Shallots w/Caraway
Southwestern Scalloped Potatoes
Spinach Stuffed Baked Tomatoes
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!