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Summer Squash Bake

My daughter, a home economist, serves the garden-fresh casserole at church functions in summer when squash is at its best. It's a good main dish for lunch or dinner.—Rose Duggins, Massie Louisa, Virginia

4-6 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

1 pound ground beef
4 to 6 medium yellow summer squash, chopped (about 1-1/2 pounds)
1 medium onion, chopped
3/4 cup dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
SAUCE:
1/4 cup butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1-1/4 cups (6 ounces) shredded cheddar cheese
3/4 cup dry bread crumbs

Directions

In a skillet, cook beef, squash and onion over medium heat until the
meat is no longer pink; drain. Add bread crumbs, salt, pepper and
thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter.
Stir in the flour and salt until smooth. Gradually add milk. Bring
to a boil; cook and stir for 2 minutes or until thickened. Reduce
heat. Stir in cheese until melted. In a greased 11-in. x 7-in.
baking dish, layer half of the meat mixture and cheese sauce; repeat
layers. Melt the remaining butter and toss with bread crumbs.
Sprinkle over cheese sauce. Bake, uncovered, at 350° for 35

2 of 2

Summer Squash Bake (continued)

Directions (continued)

minutes or until golden brown. Yield: 4-6 servings.

Prepare Summer Squash Bake up to 24 hours in advance, cover and chill. Remove from the refrigerator 30 minutes before baking.

Nutrition Facts: 1 serving (1 each) equals 480 calories, 26 g fat (15 g saturated fat), 94 mg cholesterol, 1,037 mg sodium, 36 g carbohydrate, 4 g fiber, 27 g protein.