My mother always made a heavenly squash casserole when I was growing up. This is my trimmed-down version that's super-easy to make and never dissapoints on taste. In the summer my husband and I eat this at least once a week and it's nearly guilt-free! I use 2% sharp cheddar and turkey bacon, but feel free to go full fat with some of the ingredients.

Ingredients

2 serv.

lbs summer squash, sliced↗1 1⁄2 lb
sliced
slices turkey bacon, cut into 1 inch bits↗3 slice
cut into 1 inch bits
large egg, beaten↗1
beaten
cup low-fat sharp cheddar cheese↗1 cup
salt & pepper

Step-by-step instructions

1
Put squash & bacon into glass, microwave-safe dish. Add salt & pepper & cover dish tightly with cling wrap.
2
Microwave squash for 13 - 15 minutes. Remove clear wrap carefully. There will be lots of steam.
3
Mash squash slighly with potato masher or large fork.
4
Drain squash well (do NOT skip this step or casserole will be watery) and add back to glass bowl.
5
Taste squash and season further if needed.
6
Add beaten egg to squash and stir. Microwave until egg is set 3 - 5 minute.
7
Transfer mixture to baking dish, cover with cheese & broil until cheese is melted.

Source: food.com

Original recipe ↗

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