PEANUTTY SQUASH
Yield: 1 Casserole
8 To 9 Summer squash, thinly sliced
2 c Medium white sauce -- (recipe on cornstarch box)
4 tb Grated cheese
1 c Crushed, unsalted peanuts
Boil squash in a small amount of salted water for 5 minutes; drain.
Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour.
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