Squash Casserole

Kelly Smith Howard (originally from Betty Jean Jones Smith)

Yield: 3-quart dish

This recipe is a staple item in our family and originally from my paternal grandmother, Betty Jean. If you’re having a lot of people, you’ll want to double it — this one goes fast! When the summer squash comes in, this is the first thing we make. I joke that it’s more like cheese casserole with a little bit of squash in it, so even if you don’t like squash, you will like this! (Nov 2010)

3 lbs sliced summer squash
1/2 chopped onion
1 sliced jalapeño pepper
1 tsp salt

Sauce
4 Tbsp butter
A little sugar
2 Tbsps flour (can use corn starch instead)
2 cups half and half
1/2 lb grated Velveeta cheese (I always add more!)
Salt and pepper to taste (I also used some Tony Chachere's)

Boil squash, onion, jalapeño pepper and salt until tender, then drain. Let the squash drain really well because it will make the casserole too watery if not drained well. 

Cheese sauce: Add butter, sugar, flour and half & half and cook on low until thick. Stir often so that it does not burn on the bottom. Once it is thick enough, add the Velveeta and melt.

Place squash in dish. Pour sauce over top. Bake for 1 hour at 300˚F.

*Place Velveeta in freezer for 15 minutes for easier shredding.