Baked Summer Squash Au Gratin


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Add black pepper to the white sauce if you like a little more spice.

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  • 2 lbs. scallop squash (summer squash)
  • 2 C. well seasoned medium white sauce (made with 4 Tbs. each butter and flour and 2 C. milk)
  • 1/4 lb. grated nippy cheese (I use sharp cheddar)
  • 2 hard cooked eggs, sliced
  • Buttered fine bread crumbs

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Dice squash and cook in boiling salted water just until tender; drain. Prepare sauce, remove from heat, and stir in cheese. In a greased casserole arrange a layer of squash and egg slices; cover with a layer of sauce; repeat until all ingredients are used, ending with a layer of sauce; sprinkle buttered bread crumbs over the top. Bake in a moderately hot oven (375 degrees) about 15 minutes, or until crumbs are browned.

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