Opps, a not so great one

I really like summer squash casserole. However, this one wasn't so good. I used matzah meal in place of the bread crumbs, and I think I put too much in, as it was too dry.

The vegetables on the side where good.

Well, here is the recipe, as I have made it successfully before. As usual, I substituted the liquid dairy for soymilk with a couple tablespoons of cornstarch.

Squash Casserole

Ingredients

Serves 8

* 2 pounds yellow squash or zucchini, (older larger squash may be used here), cleaned and cut into 1/2-inch rounds
* 1 yellow onion, peeled and cut into large dice
* 1 1/2 tablespoons salt
* 1 1/2 cups fresh breadcrumbs
* 3 large eggs, lightly beaten
* 1 cup heavy cream
* 1 teaspoon fresh thyme leaves
* 1 cup shredded sharp cheddar cheese
* 1 teaspoon freshly ground black pepper
* 1 cayenne pepper

Directions

1. Preheat the oven to 350 degrees. Place squash and onion in a medium saucepan, and cover with water. Add 1 tablespoon salt, and bring to a boil. Reduce heat, and simmer until tender, about 20 minutes. Drain well, and transfer to a large bowl.
2. Add 1 cup breadcrumbs, eggs, cream, thyme, 1/2 cup cheese, black pepper, cayenne pepper, and remaining teaspoon salt. Gently stir to combine. Pour into a 2-quart shallow baking dish. Spread remaining 1/2 cup cheese and remaining 1/2 cup breadcrumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.