Leftovers Squash Casserole

I almost wasn't going to post this non-recipe of a recipe, since most of this casserole was just an effort to use up what I had in my refrigerator, but dang it, it was good, and even if it's not pretty, it deserves its moment in the spotlight.  Behold: my quick and dirty squash casserole.

Leftovers Squash Casserole

1½ pounds yellow squash, thinly sliced
1 cup heavy cream
1 leek, white and green parts, sliced into half moons
2 tablespoons unsalted butter
4 ounces Gruyere, grated
Chicken Biscuit crackers, for top

Sauté leeks in butter until tender, add cream and heat until bubbling. Set aside.

Make three layers of squash, spooning leek cream over each layer and sprinkling with grated Gruyere and kosher salt.

Cook at 350°F for 30 minutes with lid on, remove lid, sprinkle with crackers, cook another 15 minutes.

Makes 6 servings