Squash Casserole

4-5 small medium sized squash
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 to 1/4 teaspoon rosemary
Pinch garlic powder
1 onion
3-4 tablespoons cheese mix
2 strips bacon
2 eggs
1 3/4 - 2 1/4 cups evaporated milk

Slice the yellow squash in rounds and place in a buttered dish. Make a custard base with egg and canned milk. Add 1/8 tsp salt, 1/8 tsp black pepper, a pinch of garlic powder and stir vigorously. Saute onion and bacon together. As the onion begins to become opaque, remove from the pan, drain and put aside. Chop 1-2 sprigs of rosemary, mix in the egg and milk custard and pour all of the custard, seasonings, spices, onions/bacon over the yellow squash. Sprinkle in 3-4 tbsp of shredded 5-cheese mix (store brand will do or Kraft brand). Add several additional pads of butter. Bake in a 350 degree F oven. Remove from the oven when you can insert a butter knife of fork into the dish and it comes out clean or a light brown crust appears.

Cheryl Mallard
Albany, Georgia

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