Cheesy Au Gratin Summer Squash
I adapted this from other gratin recipes I found. It's a meal all by itself.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons butter melted
- 1/4 cup all purpose flour
- 3 tablespoons butter
- 1 cup panko bread crumbs
- 1/4 cup onion chopped
- 2 cups sharp cheddar cheese
- 1 cup fat free milk
- 1 pound sweet sausage browned & drained
- 2 cups summer squash
- Carbohydrate 81.8236391535153 g
- Cholesterol 347.695342239908 mg
- Fat 107.797546230678 g
- Fiber 2.04618628289732 g
- Protein 78.5513289811711 g
- Saturated Fat 58.962443305476 g
- Serving Size 1 1 Serving (848g)
- Sodium 2013.65088675522 mg
- Sugar 79.777452870618 g
- Trans Fat 8.69950285808093 g
- Calories 1609 calories
Melt 3 T butter in sauce pan. Sautee onions until translucent. Sprinkle flour in mixing thoroughly, then add milk in to make a roux. Remove from heat and add in cheese to melt. Layer the sausage crumbles and summer squash in a 6 cup casserole dish. Pour the cheese mixture over. For the topping, melt the 2 T butter and mix into the Panko bread crumbs. Sprinkle over the top of the squash. Bake at 350 for about 45 minutes.
