Ma Fern's Squash Casserole

Total Time: 1 hr 50 mins Preparation Time: 40 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 tablespoon bacon fat
• 3 1/2 lbs yellow squash (small squash, sliced ~ can include 1 or 2 sliced small zucchini for color ~ optional)
• 3 yellow onions (medium sized onions, cut into small dice)
• 1 tablespoon water
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper (freshly ground)
• 3 eggs (beaten)
• 3 cups extra-sharp cheddar cheese (shredded)

Recipe

• 1 heat bacon fat over medium-high heat, in a large iron skillet. add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. slight browning of the squash is okay, but be careful that it doesn't scorch!
• 2 remove from heat ~ cool for 15-20 minutes.
• 3 note: if you are impatient (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then drain the sauteed squash in a colander!
• 4 preheat oven to 350°f.
• 5 add beaten eggs and shredded cheese to squash, stirring quickly to combine.
• 6 pour into a 13x9 pyrex casserole sprayed with cooking spray.
• 7 bake for 35-45 minutes until set ~ should be browned lightly on the bottom. casserole will firm-up upon cooling. serve warm.