Potato and Squash Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Tommy Haigler, Lexington, North Carolina Ingredients:
2 medium red potatoes, peeled and cubed |
1 medium yellow summer squash, diced |
3 tablespoons finely chopped onion |
1 tablespoon butter |
dash salt and pepper |
1/2 cup shredded sharp cheddar cheese |
3 bacon strips, cooked and crumbled |
Directions:
1. Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash.
2. In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon. Yield: 2 servings.
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