Summer Squash Souffle Casserole
Ingredients
- 2 tbsp butter
- 1 cup breadcrumbs (I used panko)
- 2 lbs yellow crookneck squash (sliced)
- 1 medium onion (chopped (I used 1/2 a Vidalia onion))
- 1 tsp salt
- 1 cup milk
- 2 large eggs (lightly beaten)
- 3 tbsp butter (melted)
- 3 tbsp flour
- 2 cups Cheddar cheese (shredded)
- 2 tsp fresh thyme
- salt and pepper (to taste)
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