Cheddar-Squash Casserole

Ingredients

• 2 tablespoons butter 
• 0.5 cup onion sweet chopped
• 1.3 lb to 3 sized squashes yellow cut into 1/4-inch slices
• 2  eggs 
• 5 oz sharp cheddar cheese shredded
• 2 teaspoons thyme sprigs fresh
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper freshly ground
• 2 cups sandwich bread white hearty cubed (1 inch)
• 1 sprig thyme leaves fresh
• 0.5 cup frangelico 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan
• glass baking pan

Directions

1. Heat oven to 375°F. Generously spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until almost tender.
3. Add squash; cook 4 minutes, stirring occasionally, until just tender and lightly browned.
4. Remove from heat; cool 5 minutes.
5. In large bowl, beat eggs with whisk until blended. Stir in half-and-half, 3/4 cup of the cheese, the thyme leaves, salt and pepper. Gently stir in squash mixture and bread cubes. Spoon into baking dish.
6. Bake uncovered 20 minutes. Top with remaining 1/2 cup cheese; bake 10 minutes longer or until puffed and golden.
7. Let stand 10 minutes before serving.
8. Garnish with thyme sprig.