4 medium yellow summer squash, sliced
3 medium tomatoes (1 pound), peeled, seeded, and chopped
1-1/2 cups shredded American cheese (6 oz.)
6 slices bacon, crisp-cooked, cooled, and crumbled
1/3 cup chopped green sweet pepper
1/3 cup chopped onion
2 Tbsp. all-purpose flour
1/3 cup fine dry bread crumbs
1 Tbsp. butter or margarine, melted
Cook the squash in a small amount of boiling water about 3 minutes or just until
squash is tender. Drain well; set aside.
In a medium bowl, stir together the tomatoes, cheese, bacon, green pepper,
onion, and flour.
In a 1-1/2-quart casserole, layer half of the squash and half of the tomato
mixture. Repeat layers. In a small bowl, combine the bread crumbs and melted
butter or margarine; sprinkle over the top of the tomato mixture. Bake,
uncovered, in a 375 degree F oven about 35 minutes or until heated through and
bubbly. Let stand 10 minutes before serving.
Makes 8 side-dish servings.
AUTHOR: Lori A