Yellow Squash Casserole
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Yellow onion||1 Large, peeled, finely chopped|
|Yellow squash/Zucchini||1 Pound|
|Egg||1 , lightly beaten|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Ground nutmeg||1⁄8 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
1. Preheat the oven to 425°F. Melt 3 tablespoons of the butter in a 12-inch skillet over moderate heat. Add the onion and cook, covered, for 5 minutes, or until soft.
2. Meanwhile, cut the squash into 1/4-inch slices. If they are large, quarter them. Add the squash to the onion, cover, and cook for 3 minutes, or until crisp-tender.
3. In a bowl, blend the egg, cheese, nutmeg, salt, and pepper, and the marjoram and thyme if used. Remove the squash from the heat, and blend in the egg and cheese mixture.
4. Pour into a buttered 9"x 9"x 2" baking dish, top with the bread crumbs, and dot with the remaining butter. Bake, uncovered, for 10 minutes, or until bubbly, then broil for 2 minutes, or until golden brown.