Saturday, June 21, 2014

Southern Squash Casserole with Bacon

 Southern Squash Casserole with Bacon

Yellow crookneck squash, a variety of summer s...
Yellow crookneck squash, a variety of summer squash (Photo credit: Wikipedia)

Ingredients:


2 pounds of yellow squash (about 4 cups)
1/2 large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers) *OR 1cup of bread crumbs  
1 cup cheddar cheese
2 eggs
3/4 cups milk*  
*(May substitute water and add 1/4 cup nondairy creamer instead of milk. This will give it a creamier taste.)
1/2 cup butter, melted
4 slices of cooked bacon, crumbled
salt and pepper, to taste


Directions:

1
 Preheat oven to 400 degrees F.
2
 Cut squash and onion into small pieces.  Boil squash and onion until soft.  Drain and set aside. 
3
 In medium bowl, combine cracker crumbs, crumbled bacon and cheese.
4
 In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture.
5
 In a small bowl, whisk together egg and milk, then add to squash mixture.
6
 Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper.
7
 Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish.
8
 Bake at 400 degrees F for 25 minutes until lightly browned.

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