Squash casserole with bacon

4 strips bacon
5 medium yellow summer squash, or 32 ounces frozen sliced summer squash
1/2 cup chopped onion
1 tablespoon butter
2 eggs, beaten
salt and pepper to taste
1/2 to 3/4 cup shredded Cheddar cheese

Slice squash about 1/4-inch thick; cook in boiling salted water until tender.

Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions.

Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked. In a large 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 180° / gas mark 4 until the cheese is melted.

Serves 4 to 6.

Sutton Allotments 2008