Squash Casserole...

My family obtains locally raised produce during the winter months via Extended Harvest. It's a great local company which brings frozen and fresh veggies to it's members. This year we received some frozen zucchini and yellow squash, therefore the need for this recipe to be created!

Squash Casserole

1 onion chopped

2 Tbsp olive oil

52 oz frozen green and yellow squash (large pieces)

1tsp garlic powder
2 Tbsp flour

1/2 cup milk

2 cups sharp cheddar

1 tsp salt

1 tsp pepper pepper
1/2 cup bread crumbs

Saute the onion in the oil til soft, add the defrost and drained squash and saute till warmed.
Add the garlic powder and flour, stir until coated.

Increase heat and add milk. Heat until thickened, add 1 cup of the cheese and salt & pepper to taste

Add mixture to casserole, top with remaining cheese and breadcrumbs. Bake at 350 till cheese is melted and breadcrumbs browned.

I was thinking you could also switch out the cheddar cheese with parmesan if you prefer that flavor and even switch out the veggies with broccoli or cauliflower. I did try this out on my family at a Sunday dinner and some really liked it and others not so much, but hey you can't win them all!
Enjoy!