Melt 3 T butter in sauce pan. Sautee onions until translucent. Sprinkle flour in mixing thoroughly, then add milk in to make a roux.
Remove from heat and add in cheese to melt.
Layer the sausage crumbles and summer squash in a 6 cup casserole dish. Pour the cheese mixture over.
For the topping, melt the 2 T butter and mix into the Panko bread crumbs. Sprinkle over the top of the squash. Bake at 350 for about 45 minutes.
Adjust the summer squash to fit your dish. 2 cups is an estimate.
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|Serving Size: 1 Serving (848g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 970 (60%)|
|Amt Per Serving||% DV|
|Total Fat 107.8g||144 %|
|Saturated Fat 59g||295 %|
|Monounsaturated Fat 36.3g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 347.7mg||107 %|
|Sodium 2013.7mg||69 %|
|Potassium 2190.8mg||58 %|
|Total Carbohydrate 81.8g||24 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 79.8g|
|Protein 78.6g||112 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1609
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