French Baked Zucchini and Yellow Squash

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.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 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 1/2ounce) can  condensed cream of celery soup
• 1 (4 ounce) can  chopped green chilies
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup  grated parmesan cheese

Directions

1. Heat Oven to 350 degrees.
2. In medium saucepan, bring 2 quarts water to a boil.
3. Add the sliced squash and zucchini and cook until tender-crisp.
4. Drain the liquid from the squash.
5. Cook the bacon until it is crisp in a 10-inch skillet.
6. Remove the bacon from the skillet and reserve.
7. Add chopped onion to bacon drippings.
8. Saute until onion is transparent.
9. Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
10. Mix well.
11. Remove from the heat.
12. Fold in the squash and transfer to a buttered 2 quart baking dish.
13. Cover the dish and bake for 30 minutes.
14. Remove the cover and sprinkle the top with cheese.
15. Place it under the broiler to lightly brown the cheese.