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FRENCH BAKED SQUASH CASSEROLE




Source of Recipe


WWL-TV NEW ORLEANS


List of Ingredients




4 cups yellow squash, cut in ¼-inch slices
4 cups zucchini, cut in 1/4-inch slices
3 slices bacon, diced
½ cup slivered red onions
1 (10 ¾-ounce) can condensed cream of celery soup
¼ cup diced red peppers or pimento
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup grated parmesan cheese

Recipe



Preheat oven to 350 F.

In large saucepan, bring 8 cups of water to a boil. Add squash and zucchini. Cook 3 to 4 minutes, until crisp-tender. Drain and set aside.

In a medium skillet, cook the diced bacon till crisp. Remove bacon and place on paper towel to drain. Add onions to remaining bacon drippings. Cook and stir over medium heat 2 minutes. Drain off drippings. Add bacon, soup, red peppers, salt and pepper. Mix well, then remove from heat.

Fold in squash and zucchini. Transfer to a 13x9-inch casserole dish, cover with foil, and bake 30 minutes. Remove foil, and sprinkle with cheese. Place under broiler to brown cheese, if desired. Makes 8 servings.