Squash and Bacon Casserole
4 strips bacon, cooked and crumbled
5 medium yellow summer squash, cut to 1/4-inch thick
1/2 cup onion, chopped
1 tablespoon of butter
2 eggs, beaten
Salt and pepper to taste
1/2 to 3/4 cup cheddar cheese, shredded
Cook squash in boiling salted water until tender and then drain. In a bowl, mix the squash and bacon. In bacon drippings, brown onions. Add butter, squash, eggs, salt, and pepper, cooking and stirring, until eggs are cooked. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, bacon, and cheese. Bake at 350 degrees until hot and cheese is melted.