Swiss-Squash Casserole

• 8 (1/2
• 1 tablespoon butter or margarine, melted
• 4 pounds yellow squash, sliced (about 12 medium)
• 2 small onions, chopped
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 6 tablespoons butter or margarine
• 6 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon seasoned salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1 teaspoon white wine Worcestershire sauce
• 4 egg yolks, beaten
• 1 1/2 cups (6 ounces) shredded Swiss cheese, divided

1. Place baguette slices on an ungreased baking sheet; spread evenly with 1 tablespoon butter. Bake at 400u0b0 for 5 minutes or until crisp and golden. Let cool. Process in a blender or food processor until crumbs form. (This will yield about 1 1/2 cups crumbs.) Set aside.
2. Place squash, onion, and bay leaves in a Dutch oven with a small amount of water. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until squash is tender. Drain, discarding bay leaves. Sprinkle squash with salt and pepper.
3. Melt 6 tablespoons butter in a 4-quart saucepan over medium heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat; stir in seasoned salt and next 3 ingredients. Gradually stir about one-fourth of hot white sauce into yolks; add to remaining hot white sauce, stirring constantly. Stir in 1 cup cheese.
4. Combine squash and cheese sauce. Spoon into a greased 2-quart baking dish. Combine remaining 1/2 cup cheese and reserved breadcrumbs; sprinkle over squash. Bake, uncovered, at 350u0b0 for 40 minutes or until browned.
5. Note: If you can't find fresh yellow squash, substitute frozen sliced squash.

butter, yellow squash, onions, bay leaves, salt, ground black pepper, butter, allpurpose, milk, salt, thyme, ground red pepper, white wine worcestershire sauce, egg yolks, swiss cheese

Taken from www.myrecipes.com/recipe/swiss-squash-casserole (may not work)