summer squash casserole

How To Make summer squash casserole

• 
  Step 1
  Preheat oven to 400 degrees.
• 
  Step 2
  Slice all vegetables and set aside. Slice squashes & tomatoes about 1/4-1/2" thick. Onions should be very thinly sliced.
• 
  Step 3
  Spray a large, oven-safe casserole dish or 13x9 baking pan with non-stick spray. Begin layering (lasagna style), first squash, then tomatoes.
• 
  Step 4
  Next, the onions and 3 strips of bacon.
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  Step 5
  Sprinkle with a pinch of the dried parsley, then a couple of Tbsp of the grated cheese. Salt and pepper to taste, being careful not to over salt as the bacon will add saltiness as well.
• 
  Step 6
  Continue layering as above finishing with a top layer of squash. Usually, depending on the size of your baking dish, there will be 2 complete layers, and then the final layer of squash. Top that layer of squash with remaining grated cheese, 4 slices of bacon, a bit of parsley, and a pinch of salt and pepper. Cover with aluminum foil, or casserole dish cover, and bake in preheated oven for about 35-40 minutes, or until squash is tender when checked with a fork.
• 
  Step 7
  Uncover and top with French's onions. Bake an additional 5-8 minutes until the top is golden brown.
• 
  Step 8
  Cut into squares with a sharp knife for easy serving.
• Step 9
  *Make sure the skins on the squash or still tender and EASILY pierced with a fingernail. If not, the casserole will not be as soft and tender when cooked.
• Step 10
  **To make this recipe vegetarian, omit the bacon and substitute imitation bacon-flavored bits (You'll need about a half cup) for in between the layers and the top. Also, in each layer, and on top, add 2-3 tsp. of soy-based "butter" in small dabs throughout the layers and top. It just does not taste the same without a little bit of "fat".
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