Squash Au Gratin
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 146.9
- Total Fat: 11.4 g
- Cholesterol: 34.4 mg
- Sodium: 440.6 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.9 g
- Protein: 8.1 g
View full nutritional breakdown of Squash Au Gratin calories by ingredient
Introduction
This recipe began as a twist on Potatoes Au Gratin. It's evolved from a mix of squash and potatoes into simply squash. It is always popular at work luncheons and family parties. Plus, I will eat it as a vegetarian meal (leftovers) when making other meals for my husband/children (sometimes ya gotta make two meals to make people happy, and this dish as a leftover makes me happy because I didn't have to cook two meals or sacrifice my healthy choice to make others happy). This recipe began as a twist on Potatoes Au Gratin. It's evolved from a mix of squash and potatoes into simply squash. It is always popular at work luncheons and family parties. Plus, I will eat it as a vegetarian meal (leftovers) when making other meals for my husband/children (sometimes ya gotta make two meals to make people happy, and this dish as a leftover makes me happy because I didn't have to cook two meals or sacrifice my healthy choice to make others happy).Number of Servings: 15
Ingredients
-
6-8 medium yellow/summer squash
1 block 16oz American cheese
1 container of half and half, 1 pint
Tips
Be sure to cut the yellow squash into even pieces. The thinner you can manage cutting the squash, the better because it will reduce baking time. If your pieces are not evenly cut, some pieces will turn out not thoroughly cooked while others come out too mushy.
The more half and half you pour, the more cheesy sauce there will be. Feel free to reduce amount of half and half to reduce sauce, if desired.
Since everyone has differing opinions on how tender/tough they prefer their squash, feel free to test baking times to figure out which texture you like best. I like it when the squash's middle dissolves when I put a fork into it. Yum.
Directions
Preheat your oven at 350.
In a non-skid pot and on medium heat, cut up American cheese and pour in a bit of half and half until cheese is mostly immersed in cream.
As you slice the yellow squash into even pieces, pause occasionally to stir the American cheese and half/half mixture.
Lay the squash slices in rows in a 13 x 9 casserole dish, allowing the slices to lay at an angle in their rows.
Pour the American cheese mixture over the squash. Whatever pieces of squash are not covered with cheese sauce, pour half and half.
Place casserole dish in over for approximately 35 minutes. Everyone's oven may be different and mine tends to cook faster. Check with a fork. If it slides through quite easily, then it's time to remove the dish.
Serving Size: fills a 13 x 9 casserole, about 15 half cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user CLASSICVIXEN.
In a non-skid pot and on medium heat, cut up American cheese and pour in a bit of half and half until cheese is mostly immersed in cream.
As you slice the yellow squash into even pieces, pause occasionally to stir the American cheese and half/half mixture.
Lay the squash slices in rows in a 13 x 9 casserole dish, allowing the slices to lay at an angle in their rows.
Pour the American cheese mixture over the squash. Whatever pieces of squash are not covered with cheese sauce, pour half and half.
Place casserole dish in over for approximately 35 minutes. Everyone's oven may be different and mine tends to cook faster. Check with a fork. If it slides through quite easily, then it's time to remove the dish.
Serving Size: fills a 13 x 9 casserole, about 15 half cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user CLASSICVIXEN.