Italian Yellow Squash Casserole
A Tuscan Twist on an American Classic
Cheesy squash casseroles are staples at just about any potluck, but they typically taste like Cheddar cheese and not much else. My take on the squash casserole introduces Italian flavors for something that’s still cheesy, but with far more depth.
6 medium yellow squash
2 tablespoons butter or margarine
1 small red onion, diced
1 (12-ounce) can evaporated milk
2 tablespoons all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon minced garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Italian cheese blend
Cut yellow squash into 1/6-inch slices.
Place butter and onion in a saucepot over medium-high heat, and sauté until lightly caramelized, about 5 minutes. (You can also do this right in the crock of many modern slow cookers by using the cooker’s browning function.)
Whisk together evaporated milk and flour, and then add to the saucepot, stirring frequently. Bring to a rapid simmer and cook until thickened, about 2 minutes.
Remove from heat and stir Parmesan cheese, garlic, Italian seasoning, salt, and pepper into the thickened sauce.
Place sliced yellow squash and Italian cheese blend into a slow cooker and pour the thickened sauce over top. Stir to evenly distribute sauce.
Set the cooker to HIGH, cover, and let cook 2 hours.
Make It Memorable
Try using a combination of both sliced yellow squash and zucchini, and stirring in 1/4 cup of diced roasted red peppers before cooking to add more color and flavor.
This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes: