Deb’s Squash Casserole

By: Debby Boyd
Cook 30 Minutes
4 Servings
  • 5 yellow squash med. size
  • 1/4 cup red onion chopped
  • 1/4 cup bell pepper green, chopped
  • 1 pound ground chuck browned
  • 4 slices bacon fried crisp
  • 1 egg beaten
  • 1/2 stick butter
  • 1 cup sharp cheddar cheese shredded
  • 1/3 cup plain Greek yogurt or use sour cream
  • 2 cups bread crumbs or cracker crumbs
  • 2 tablespoons Worcestershire Sauce
  • salt & pepper to taste
  1. Wash and chunk squash.
  2. Boil until tender in a large pot.
  3. Drain well and mash in the pot they were cooked in.
  4. Brown the ground chuck and drain off grease.
  5. Add ground chuck, onion and bell pepper to the pot.
  6. Add butter, egg, bread crumbs, Worcestershire, salt & pepper to the mix.
  7. Stir well an put in a prepared 9×13 baking dish.
  8. Bake at 350 for 30 minutes.
  9. Remove from oven and sprinkle cheese and bacon on top.
  10. Return to oven for 5 more minutes or until melted

This recipe has been used for many years for my family’s Thanksgiving and Christmas dinners, but it is good anytime!


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