This is a recipe my mom made up when she had a ton of yellow summer squash that needed cooking. Its great as a casserole when baked in a pie tin, or as a hot dip when cooked in a custard dish.
3 to 4 cups of yellow crookneck summer or pattypan squash,
8oz frozen or canned sweet corn (super sweet white corn is best)
4oz can mild, diced green chili, or small jar of drained pimentos, or jalapenos
1 onion, chopped
2 slices bacon
2 eggs
1/2 pint heavy cream
1 cup medium or sharp cheddar cheese, grated
cube, but do not peel or seed, boil in enough water to cover, until tender. Well drained. if using canned corn, drain well. cook bacon in pan until crispy. Remove. saute onion in 2-3 Tbsp bacon grease. mix squash, corn, green chili, and onion together in pan. Beat together eggs and cream. Mix into veges.
For dip...Spread in buttered 9x13" pan
For casserole...spread in buttered 8x8" pan
Sprinkle with paprika and bake at 350 degrees for 30 minutes. Remove from oven and sprinkle top liberally with grated cheese, crumbled crispy bacon, and more paprika. Return to oven and bake an additional 30 minutes.
Serve hot.
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