Recipe by Julie in TX
I get lots of requests to "bring your squash dish" to different gatherings. I first tasted this dish at Luby's Cafeteria. It was published in their 50th Anniversary cookbook and I have adapted it to my taste. The original recipe calls for pimento or red sweet peppers instead of green chilis. I'm allergic to bell peppers so I found a substitute. You could also use seeded, chopped fresh tomatoes for a different taste.
- 4 cups yellow squash, slices (1/2 inch)
- 4 cups zucchini, slices (1/2 inch)
- 3 slices bacon, diced
- 1⁄2 cup chopped purple onion
- 1 (10 1/2 ounce) can condensed cream of celery soup
- 1 (4 ounce) canchopped green chilies
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup grated parmesan cheese
Directions See How It's Made
- Heat Oven to 350 degrees.
- In medium saucepan, bring 2 quarts water to a boil.
- Add the sliced squash and zucchini and cook until tender-crisp.
- Drain the liquid from the squash.
- Cook the bacon until it is crisp in a 10-inch skillet.
- Remove the bacon from the skillet and reserve.
- Add chopped onion to bacon drippings.
- Saute until onion is transparent.
- Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
- Mix well.
- Remove from the heat.
- Fold in the squash and transfer to a buttered 2 quart baking dish.
- Cover the dish and bake for 30 minutes.
- Remove the cover and sprinkle the top with cheese.
- Place it under the broiler to lightly brown the cheese.