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
Join us for a morning of fall fun on the farm! Take a tour of the dairy barn and ride the tractor hay ride around the pastures. Learn more about our raw milk, pastured eggs, and grass fed meats. Meet all the happy cows, chickens, and pigs that make it all possible, then try your hand at milking the cows! Enjoy fun fall crafts like pumpkin painting.