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Enjoy this recipe from Recipes from the Farmhouse.
Submitted by: Judy Hill from Decatur, IL
8 slices bacon, cut into 1-inch pieces
3/4 c. onion, coarsely chopped
6 yellow summer squash, cut into chunks
8-oz. pkg. Monterey Jack cheese, cut into 1-inch cubes
Cook bacon in a skillet over medium heat until crisp. Remove bacon to paper towels to drain, draining most of the drippings from skillet. Add onion to drippings in skillet; cook until softened but not browned. Add squash and cook for 10 minutes, stirring often to prevent browning. Transfer squash mixture to a greased 2-quart casserole dish. Cover and bake at 350 degrees for 30 minutes. Push cheese cubes into squash mixture all around the dish and in the center; cover with crumbled bacon. Bake, uncovered, another 10 to 15 minutes, until cheese melts and edges are bubbly. Serves 8. | |
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Cook bacon in a skillet over medium heat until crisp. Remove bacon to paper towels to drain, draining most of the drippings from skillet. Add onion to drippings in skillet; cook until softened but not browned. Add squash and cook for 10 minutes, stirring often to prevent browning. Transfer squash mixture to a greased 2-quart casserole dish. Cover and bake at 350 degrees for 30 minutes. Push cheese cubes into squash mixture all around the dish and in the center; cover with crumbled bacon. Bake, uncovered, another 10 to 15 minutes, until cheese melts and edges are bubbly. Serves 8. |
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