It’s summer time and that time when we start gathering squash from the garden. You always have a lot and one time and are looking for different ways to use it. Try this recipe, we really enjoy it. A little added bacon always makes every dish special in our house.
8 medium size squash, sliced (Yellow summer squash or zucchini, both are good this way)
1 medium onion, chopped
4 slices bacon, cooked and crumbled
1/4 cup melted butter
2 eggs, beaten
1 cup milk
1 cup cracker crumbs or 1 cup fine dry breadcrumbs
1 cup shredded Cheddar cheese
1/2 t salt
1/4 t pepper
Dash of hot sauce
1 t Worcestershire sauce
Cook squash and onion in a small amount of boiling water 5-7 minutes or until squash is tender, drain well. (Can also be steamed if you prefer)
Combine squash mixture and remaining ingredients.
Mix well and spoon into a lightly greased 2 quart shallow casserole dish.
Bake uncovered at 350 degrees for 35 minutes.
Yields: 8 servings
Recipe adapted from recipe in Southern Living Cookbook Annual Recipes 1983