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