Squash & Bacon Casserole
4 strips bacon
5 medium squash ( or 32 ounces frozen sliced)
1 medium onion, chopped
1 tablespoon margarine
2 eggs, beaten
salt and pepper to taste
1/2 cup grated cheese
Slice squash about 1/4-inch thick; boil until tender. Fry bacon until crisp; drain on paper towels; crumble and set aside. In bacon grease, brown onions. Add margarine, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the bacon and half of the cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350 degrees until hot and cheese is melted.
Serves 4 to 6.
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