Summer Squash au Gratin

 

2

medium (about 6 inches long each) zucchini squash

1

medium (about 8 inches long) yellow summer squash

4

green onions, chopped (1/4 cup)

1/2

red bell pepper, chopped (1/2 cup)

1

packet (1.25 to 1.8 oz) white sauce mix

1 1/2

cups milk

1

cup shredded sharp Cheddar cheese (4 oz)

1

tablespoon butter or margarine, melted

1/4

cup Progresso® plain bread crumbs

• 1 Heat oven to 350°F. Cut each squash in half lengthwise; cut into 1/2-inch-thick slices. Place squash slices, onions and bell pepper in 11x7-inch (2-quart) glass baking dish or 2-quart casserole. Add 1 tablespoon water. Cover with microwavable plastic wrap, venting one corner. Microwave on High 5 to 7 minutes or until crisp-tender; drain well.
• 2 Meanwhile, in 2-quart saucepan, cook white sauce mix and 1 1/2 cups milk as directed on package. Remove from heat. Stir in cheese. Pour over zucchini mixture in baking dish; stir gently to coat. In small bowl, mix melted butter and bread crumbs. Sprinkle over zucchini mixture.
• 3 Bake 30 to 35 minutes or until bubbly and golden brown.