A delightful twist on a classic casserole, this recipe combines tender squash with a creamy cheese sauce and a crispy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the casserole.
Slice the squash into thin rounds and boil them in a large pot of salted water until just tender, about 5 minutes. Drain and set aside.
Avoid overcooking the squash to maintain a slightly firm texture.
In a sauté pan, melt the butter over medium heat. Add the diced onion, green bell pepper, and green chili, and cook until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking or burning.
Sprinkle the flour over the sautéed vegetables and stir well. Gradually whisk in the milk, cooking until the mixture thickens into a sauce.
Whisk continuously to avoid lumps in the sauce.
Stir in the shredded cheddar cheese until melted and smooth. Add the pimiento and mix well.
Use freshly shredded cheese for better melting and flavor.
Combine the cooked squash with the cheese sauce and mix gently. Transfer the mixture to a greased baking dish.
Ensure the squash is evenly coated with the sauce for consistent flavor.
Sprinkle the buttered cracker crumbs evenly over the top of the casserole.
Press the crumbs lightly to help them adhere to the casserole.
Bake in the preheated oven for 20 minutes, or until the topping is golden and the casserole is bubbly.
Let the casserole rest for a few minutes before serving to allow it to set.
Serve warm and enjoy your Cheesy Summer Squash Bake!
Garnish with fresh herbs like parsley or chives for a pop of color and flavor.
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