Ma Fern'S Squash Casserole

1. 1

   Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!

2. 2

   Remove from heat ~ cool for 15-20 minutes.

3. 3

   NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!

4. 4

   Preheat oven to 350u00b0F.

5. 5

   Add beaten eggs and shredded cheese to squash, stirring quickly to combine.

6. 6

   Pour into a 13x9 Pyrex casserole sprayed with cooking spray.

7. 7

   Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.