Summer Squash and Cabbage Casserole

•  2 cups summer squash or zucchini cut into bite sized chunks

• 2 cups shredded cabbage

• 2 red onions, thinly sliced

• 4 tbsp butter

• 1/2 cup cream or milk

• 1 tbsp cornstarch

• salt and pepper to taste

• 1 cup grated cheese

Preheat oven to 350 degrees. For this recipe the vegetables can be sautéed before baking to reduce the baking time, or they can be combined in the baking dish raw to cook in the oven.

Combine chopped vegetables in a large bowl and toss well before adding to a 9" baking dish. In a small pan melt butter, add cream or milk over low heat to combine. Remove from heat, add cornstarch and salt and pepper. Pour liquid over vegetables. Cover baking dish with aluminum foil and bake for 45 minutes. Remove foil, top with cheese and bake for an additional 20 minutes or until browned and bubbly.