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Favorite Squash & Cheese

5.0(10)

HARVEST TIME! A great alternative to mac & cheese. We made this several times last season when our garden was producing squash, squash & more squash. This recipe is from one of my very favorite cookbooks, "Necessities & Temptations" by the Junior League of Austin, TX.

by Cookin Kit·published 2003-06-19

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Vegetable

Servings

4 serving(s)

Total time

55 min

prep 20 min

Calories / serving

622 kcal

Ingredients (8)

serves

3 lbs yellow squash, sliced
1 large onion, coarsely choppedonion
1/2 cup butterbutter
2 1/2 cups crushed Ritz crackers
1/4 cup butterbutter
2 tablespoons cornstarchcornstarch
1 cup half-and-half
1/2 lb Velveeta cheese, cubed

Instructions (15 steps)

01Preheat oven to 350.
02Boil squash and onion in small amount of salted water until tender.
03Drain.
04While squash in cooking, prepare topping:.
05Melt 1/2 C.
06butter in skillet.
07

Saute crushed crackers in butter until crisp and brown, Set aside.

08Make a white sauce using 1/4 C.

09butter, cornstarch, and half& half.

11Stir until melted and sauce is smooth.

12Arrange squash in 9 X 13 inch glass baking dish.

13Pour sauce over squash.

14Top with cracker topping.

15Bake 25 minutes or until hot& bubbly.

Nutrition (per serving)

Calories: 622 kcal
Protein: 15 g
Fat: 54 g
Saturated fat: 34 g
Carbs: 23 g
Fiber: 3 g
Sugar: 10 g
Sodium: 1134 mg
Cholesterol: 159 mg

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Rich recipe — supports nutrition-aware planning.