Potato and Squash Casserole

Name: Potato and Squash Casserole
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings.
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 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.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.