Mrs. Rowe’s Summer Squash Casserole
Makes 10-12 servings
From Blue Plate Specials & Blue Ribbon Chefs, by Jane and Michael Stern. Reprinted with the kind permission of Michael Stern.
2 slices bacon, fried and crumbled (reserve drippings)
6 cups diced summer squash (about 5 small but not tiny squash)
1 teaspoon beef bouillon granules (or 1 small cube, or half of a large cube)
1/4 cup grated onion
1 green pepper, chopped
1 cup sour cream
2 eggs, beaten
1/2 cup grated sharp cheddar cheese
1 2-ounce jar pimento pieces, drained (or chop up 1 whole jarred pimento)
1 cup fresh bread crumbs (or enough to cover the casserole)
Butter for greasing casserole dish
1. Fry, drain, and crumble bacon, reserving drippings.
2. In a pot or pan, cover the squash with water, add the bouillon, and cook over medium heat until the squash is tender, about 20 minutes.
3. Preheat the oven to 350 degrees F.
4. Drain the squash and mash it up as much as you’d like. Add bacon, droppings, and all other ingredients except the bread crumbs. Pour into a buttered casserole dish (13 by 9 inches works) and top with bread crumbs. Bake one hour, or until browned and bubbly.