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Ground Beef Summer Squash Casserole

TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD: 6 servings.
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

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 whole milk
  • 1-1/4 cups shredded cheddar cheese
  • 3/4 cup dry bread crumbs

Directions

  • 1. Preheat oven to 350°. 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 11x7-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, for 35 minutes or until golden brown.

Nutrition Facts

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