Squash Casserole

2 pounds yellow squash or zucchini, cleaned and cut into 1/2-inch rounds

1 yellow onion, peeled and cut into large dice

1 tablespoon plus 1 teaspoon coarse salt

1 1/2 cups fresh bread crumbs

3 large eggs, lightly beaten

1 cup heavy cream

1 teaspoon fresh thyme leaves

1 cup shredded sharp cheddar

1 teaspoon freshly ground black pepper

Pinch cayenne pepper

Preheat the oven to 350 degrees F.

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.

Add 1 cup bread crumbs, 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 bread crumbs over top. Cover, and bake until set, about 30 minutes. Uncover, and continue baking until top is browned, about 10 minutes more.

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