Squash and Potato Casserole
If you're constantly on a search for scrumptious side dishes, add this one to your recipe repertoire. The squash and potato combo is the perfect way to round out a meal. Of course, the bacon and butter, make it a dish you'll probably want to enjoy in moderation.
Ingredients
- 1 to 2 russet potato, peeled and chopped in wedges
- 1 zucchini, peeled and chopped in wedges
- 1 yellow squash, peeled and chopped in wedges
- 1 white onion, peeled and chopped into rings
- 4 to 5 slices of fried bacon, crumbled up
- 1 Seasoning of choice
- 1/2 cup(s) butter or margarine, chopped in slices
- 1/8 teaspoon(s) salt, to taste
- 1/8 teaspoon(s) pepper, to taste
Instructions
- Preheat oven to 350 degrees.
- Use a 3-4 inch tall casserole dish.
- Layer potatoes, yellow squash, onion (2-4 rings per layer), seasonings, bacon crumps, butter wedges (4-5 per layer).
- Repeat same layering only using zucchini squash in place of yellow squash.
- Cover with tin foil.
- Bake for 1 hour and check.
- Bake for another 15 minutes if needed.
Nutrition
Calories: 1331.36kcalCarbohydrates: 91.53gProtein: 31.51gFat: 97.62gSaturated Fat: 60.36gCholesterol: 294.02mgSodium: 1779.66mgFiber: 10.86gSugar: 16.23g
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