Pattypan Squash Casserole

It's that time of year in Texas where our produce shares, farmers markets and gardens are overflowing with summer squash.  Here's one of the most basic (and delicious) ways to fix it. The recipe calls for pattypan squash, but you can make it just as easily with zucchini or yellow squash...or a mix of all three.  You can gild the lily by adding a little grated cheese to the squash mixture or some Parmesan to the breadcrumb topping, but it doesn't really need it.

Pattypan Squash Casserole

Makes 6-8 servings.

2 pounds pattypan squash, cleaned and  cut into chunks

2 tablespoons butter

2 tablespoons chopped onion 

2 tablespoons all-purpose flour 

1 teaspoon salt

1/4 teaspoon pepper 

1 cup milk 

1 cup soft breadcrumbs

2 tablespoons butter, melted

Cook squash, covered, in boiling salted water 20 minutes or until tender. Drain and mash. Drain again, if necessary. (You don't want too much liquid in the mixture.)

Combine squash, 2 tablespoons butter, onion, flour, salt, pepper, and milk; stir well. Pour mixture into a lightly greased 1-quart casserole.

Combine breadcrumbs and melted butter; spoon over squash mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.