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Country Club Squash Gratin

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Ingredients
  Yellow squash 1 Pound, cut into 1/4 inch thick slices
  Chopped onion 1 Cup (16 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Diced pimento 2 Ounce, drained (1 Jar)
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Half and half 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Hot sauce 1⁄8 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 16 Ounce
  Egg 1 , beaten
  Herb seasoned stuffing mix 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon, melted
Directions

Place squash and onion in a medium saucepan; add water to cover.
Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until squash is tender.
Drain squash and onion; add carrot, water chestnuts, and pimento.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook, stirring constantly, 1 minute.
Gradually add half-and-half, stirring constantly; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt, peppers, nutmeg, and hot sauce.
Gradually stir in sour cream, cheese, and egg.
Combine sauce mixture and vegetable mixture, stirring well.
Spoon mixture into a lightly greased shallow 2-quart casserole.
Combine stuffing mix and melted butter; sprinkle over squash mixture.
Bake, uncovered, at 350° for 45 minutes or until thoroughly heated.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash

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