From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Cook sliced squash, zucchini and onion in small amount of water, with sugar and salt, until tender. Drain. Add butter and mash well. Season with salt and pepper. In a deep 2-quart casserole, make four layers of vegetables and mixed cheeses, ending with cheese layer. Combine milk and cream and pour over all. Sprinkle more cheese on top, if desired. Bake at 300 degrees for 15 minutes or until bubbly.
SERVES: 12 - 14
- 4 pounds yellow squash (approximately 16)
- 2 pounds zucchini (approximately 8)
- 1 onion
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 cup butter
- Salt and pepper
- 1 cup grated Cheddar cheese
- 1 cup grated Velveeta cheese
- 1/2 cup milk
- 1/2 cup cream
- Additional grated cheese for topping (optional)
TO PREPARE:
Cook sliced squash, zucchini and onion in small amount of water, with sugar and salt, until tender. Drain. Add butter and mash well. Season with salt and pepper. In a deep 2-quart casserole, make four layers of vegetables and mixed cheeses, ending with cheese layer. Combine milk and cream and pour over all. Sprinkle more cheese on top, if desired. Bake at 300 degrees for 15 minutes or until bubbly.
SERVES: 12 - 14
