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 onions
1 (10 1/2 ounce) cans condensed cream of celery soup
1 (4 ounce) cans chopped green chilies
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
Directions:
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.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.