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.
1-2 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 4-5 slices of fried bacon, crumbled up Seasoning of choice, is desired 1/2 cup butter or margarine, chopped in slices Salt & pepper
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.
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