Ingredients:
· 1 pound yellow squash, sliced
· 1 pound zucchini squash, sliced
· 3/4 cup chopped onion
· 1 cup grated carrots
· 1 tablespoon butter
· 2 tablespoons all-purpose flour
· 1 cup fat-free milk
· 3/4 cup (3 ounces) shredded cheddar cheese
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· Cooking spray
· 1/2 cup soft breadcrumbs, toasted
Cook squash, carrots, and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.
Preheat oven to 350°.
Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.
Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.
Recipe from the Peachtree City Farmers Market e-mail
Join us for a morning of fall fun on the farm! Take a tour of the dairy barn and ride the tractor hay ride around the pastures. Learn more about our raw milk, pastured eggs, and grass fed meats. Meet all the happy cows, chickens, and pigs that make it all possible, then try your hand at milking the cows! Enjoy fun fall crafts like pumpkin painting.