Recipes

Summer Squash Casserole

9x13-baking dish

  • 6 medium yellow summer squash thinly sliced
  • 1 Vidalia onion thinly sliced
  • 4 strips bacon* chopped
  • 4 eggs
  • 11/2 cup half and half
  • ½ cup cheddar cheese shredded
  • 2 tbs fresh basil chopped
  • Salt and pepper to taste
  • Dash of nutmeg

Thinly slice squash, onions and bacon. Preheat oven to 350. Preheat sauté pan over medium heat. Sauté bacon and onions until bacon is crispy and onions are soft. Cool slightly and toss with squash. In a separate bowl mix eggs and half and half, add dash of nutmeg, fold in shredded cheese, basil and toss with squash mixture. Add salt and pepper
Lightly butter baking dish or use pan spray. Spread mixture evenly in pan. Mixture may look a little dry initially, but during baking process water will be released from squash.
Bake 30-45 minutes or until set. Remove from oven and let rest for 10 minutes before slicing.
Notes: bacon may be omitted as necessary or substituted with country ham.

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