Summer Squash Bake
From Taste of Home Ground Beef Cookbook


INGREDIENTS
1 pound ground beef
4 to 6 medium yellow summer squash, chopped (about 1-1/2 pounds)
1 medium onion, chopped
3/4 cup dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme

SAUCE:
1/4 cup butter or margarine, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1-1/4 cups (6 ounces) shredded cheddar cheese
3/4 cup dry bread crumbs

SERVINGS 4-6
CATEGORY Main Dish
METHOD Baked
PREP 25 min.
COOK 35 min.
TOTAL 60 min.

DIRECTIONS

In a skillet, cook beef, squash and onion over medium heat until the
meat is no longer pink; drain. Add bread crumbs, salt, pepper and
thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter.
Stir in the flour and salt until smooth. Gradually add milk. Bring to
a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
Stir in cheese until melted. In a greased 11-in. x 7-in. x 2-in.
baking dish, layer half of the meat mixture and cheese sauce; repeat
layers. Melt the remaining butter and toss with bread crumbs.
Sprinkle over cheese sauce. Bake, uncovered, at 350° for 35 minutes
or until golden brown. Yield: 4-6 servings. Prepare Summer Squash
Bake up to 24 hours in advance, cover and chill. Remove from the
refrigerator 30 minutes before baking.