SQUASH CASSEROLE

SUMMER SQUASH CASSEROLE
l-3/4 lbs. yellow summer squash
4 cups water
l tsp. crumbled beef bouillon cube
2 bacon slices
l green bell pepper
l/2 onion
a 2 oz. jar pimientos
2 large eggs
l/2 cup grated sharp Cheddar
l cup sour cream
l cup fine fresh bread crumbs
Heat oven 350 and butter l-l/2 qt. shallow baking dish. Cut enough squash into l/2″ cubes to
measure 6 cups. In 3 qt. saucepan combine squash squash, water and bouillon and simmer
uncovered until squash is tender, 20 to 30 mins. While squash is cooking in a skillet cook
bacon over mod. heat until crisp and transfer with tongs to paper towels, reserving drippings.
Cumble bacon. Chop bell pepper. On large holes of 4 sided grater grate enough onion to
measure l/4 cup. Drin pimientos in a sieve and chop if necessary. In a small bowl lightly beat
eggs. Drain squash in large sieve and transfer to large bowl. With a masher mash squash
and stir in bacon, reserved drippings, bell pepper, onion , Cheddar, pimientos, eggs and
sour cream, stirring until combined well. Season mixture with s&p. Pour mixture into dish
smoothing top and sprinkle evenly with bread crumbs. Bake casserole in middle of oven
until set and crumbs are lightly browned, about l hour. Serves 6 as side dish. Bon Appetit