What do you do with yellow squash? That was my question. It is not something I buy at the store. But a friend who lives in the country and raises a garden sent yellow squash to us last week. I fried one with some onion and seasonings. It was good but I wanted something better. I decided to make a casserole with the squash and I have done that. The casserole was excellent. I made it again for one of the dinners for our friends. They loved it. I know when people ask for the recipes they really do enjoy the food and want to be able to make it for themselves. It is that good. Yellow squash are high in vitamin C and B6, plus beta-carotene. Squash helps with heart and eye health. Love foods that are good for us and are delicious. The corn and squash make a very tasty dish. I think you will enjoy this recipe and hope you will give it a try.  

* 2 cups fresh or frozen corn kernels*

* 2 cups diced yellow squash

* 1/2 cup chopped onion

* 1/4 cup butter

* 1/4 cup all-purpose flour

* 2 cups milk

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 1 cup shredded cheddar cheese

* 1/2 cup breadcrumbs (optional, for topping)*

Instructions:

1.  Preheat the oven to 375 degrees.

2.  In a large skillet, melt the butter over medium heat.  Add the chopped onion and cook until softened, about 3-5 minutes.

3.  Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.

4.  Gradually whisk in the milk, stirring until the mixture thickens and is smooth.

5.  Add the corn, squash, salt, and pepper to the skillet. Stir to combine.

6.  Fold in 3/4 cup of the shredded cheddar cheese.

7.  Pour the mixture into a 9X13 inch baking dish.

8.  If desired, sprinkle the remaining 1/4 cup cheddar cheese and breadcrumbs over the top. (I used Panko for the breadcrumbs and sprinkled it on the top.)

9.  Bake for 25-30 minutes, or until bubbly and lightly golden brown.

10. Let stand for a few minutes before serving.

Notes:  I used fresh corn. For extra flavor, consider adding a pinch of garlic powder. I also added fresh rosemary and thyme from my garden. For the breadcrumbs I used a half cup of Panko.

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