These uses those yellow crookneck squash. This may or may not be the same recipe as your favorite squash casserole. If you had some zucchini you could use it for part or all of the yellow squash. With the cooler weather upon us a vegetable casserole using up the last of the garden can be a real comfort.

3 - 4 pounds yellow squash
1 medium onion, minced
2 bay leaves
1/2 teaspoon leaf thyme
6 tablespoons butter
6 tablespoons flour
Dash salt
3 cups milk
1 teaspoon seasoned salt
Several dashes nutmeg
Dash worcestershire sauce
2 egg yolks
1 1/3 cups Swiss cheese, shredded
Dash cayenne pepper
Buttered bread crumbs

Boil some salted water in a saucepan large enough to hold the squash. Wash and cut the squash into 13-inch slices. Put the squash, onions, bay leaves, and thyme into the boiling water and cook until the squash is tender. Drain and remove the bay leaves; set aside. In the saucepan, make a cream sauce with the butter, flour, salt, and milk: melt the butter, stir in the flour and salt, cook a minute, then gradually stir in the milk and cook until thickened. Add the seasoned salt, nutmeg, and worcestershire. Remove from the heat and stir in the egg yolks. (Stir a little of the hot mixture into the egg yolks, then add back to the hot mixture.) Stir in 1 cup cheese and the cayenne pepper. Combine the squash with the sauce, stirring gently. Turn into a buttered baking dish about 2 inches deep. Mix remaining cheese with the buttered bread crumbs and sprinkle over the squash. Bake 35 minutes at 350 degrees until brown and bubbly. Freezes well after baking.

This makes a lot. You can cut the recipe in half, or make the whole thing for a potluck or holiday dinner. I think it would be fun to freeze it and bring it out for Thanksgiving dinner.