Squash-Swiss Cheese Casserole - cooking recipe

Ingredients

1 1/2 to 2 lb. yellow squash
1 medium onion, minced
1 bay leaf
3 sprigs parsley
1/4 tsp. leaf thyme
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 1/2 c. milk
dash of salt
1 tsp. seasoned salt
dash of ground nutmeg
dash of Worcestershire sauce
2 egg yolks, beaten
1 c. shredded Swiss cheese
dash of cayenne pepper
buttered bread crumbs

Preparation

Cut squash into 1/3-inch slices.
Place in large saucepan with onion, bay leaf, parsley and thyme.
Cover with boiling salted water and cook until barely tender.
Drain.
Remove parsley and bay leaf.
Set aside.