Baked Pepper-Cheese Squash
Serves 10. Recipe submitted by Mrs. Bruce C. Garner is from “River Roads Recipes II: A Second Helping” by the Junior League of Baton Rouge.
2 lbs. fresh summer squash or two (10-oz.) pkgs. frozen squash
8 slices bacon
1 large onion, cut in rings
1 roll jalapeño cheese, cut up
1. Boil squash. Fry bacon until crisp and remove from pan. Brown onion rings in some of the bacon drippings. Crumble bacon.
2. Layer one half of squash, bacon, onion rings and cheese in 9-by-9-inch shallow baking dish. Repeat. Sprinkle with bread crumbs. Bake in 325-degree oven for 40 minutes.
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