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Potato and Squash Casserole

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

—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.

Nutrition Facts

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

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