Potato and Squash Casserole Recipe

Potato and Squash Casserole Recipe photo by Taste of Home

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—Tommy Haigler, Lexington, North Carolina

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Potato and Squash Casserole Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

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

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.
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.

Nutritional Facts 1 serving (1 cup) equals 312 calories, 19 g fat (11 g saturated fat), 53 mg cholesterol, 462 mg sodium, 25 g carbohydrate, 4 g fiber, 12 g protein.

Originally published as Potato Squash Casserole in Reminisce Extra February 2006, p 52