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.

Ingredients:

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

Make It:

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