Cheddar-Squash Casserole

 

2

tablespoons butter or margarine

1

medium sweet onion, chopped (1/2 cup)

4

yellow summer squash (1 1/4 lb), cut into 1/4-inch slices

2

eggs

1/2

cup half-and-half

1 1/4

cups shredded sharp Cheddar cheese (5 oz)

2

teaspoons fresh thyme leaves

1/2

teaspoon salt

1/4

teaspoon freshly ground pepper

2

cups cubed (1 inch) hearty white bread

Fresh thyme sprig, if desired

• 1 Heat oven to 375°F. Generously spray 8-inch square (2-quart) glass baking dish with cooking spray.
• 2 In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until almost tender. Add squash; cook 4 minutes, stirring occasionally, until just tender and lightly browned. Remove from heat; cool 5 minutes.
• 3 In large bowl, beat eggs with whisk until blended. Stir in half-and-half, 3/4 cup of the cheese, the thyme leaves, salt and pepper. Gently stir in squash mixture and bread cubes. Spoon into baking dish.
• 4 Bake uncovered 20 minutes. Top with remaining 1/2 cup cheese; bake 10 minutes longer or until puffed and golden. Let stand 10 minutes before serving. Garnish with thyme sprig.