3 Cheese Summer Squash Casserole

• 4 summer squash, diced
• 1 onion, diced
• 3 cloves garlic, sliced
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• 1/2 cup water
• 12 ounces evaporated milk
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Feta cheese, crumbled
• 4 ounces Provolone, shredded
• 2 eggs

1. Pre-heat oven to 375.
2. 1. Saute' squash, onion, and garlic in butter over medium heat in an oven proof skillet for approximately 15 minutes, until squash is beginning to soften. Stir occasionally.
3. 2. Combine cornstarch with water slowly to form a slurry. Add cayenne, salt, evaporated milk, cheeses and eggs. Whisk until well mixed.
4. 3. Add egg mixture to squash, stir gently to combine.
5. 4. Bake casserole at 375 for 30 minutes until lightly browned and custard has cooked through when tested with a knife.
6. 5. Serve with rice or French bread and a salad.

summer, onion, garlic, butter, cornstarch, cayenne, salt, water, milk, parmesan cheese, feta cheese, provolone, eggs

Taken from www.epicurious.com/recipes/member/views/3-cheese-summer-squash-casserole-50066668 (may not work)