Potato and Squash Casserole

Name: Potato and Squash Casserole
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 medium red potatoes, peeled and cubed; 1 medium yellow summer squash, diced; 3 tablespoons finely chopped onion; 1 tablespoon butter; Dash salt and pepper; 1/2 cup shredded sharp cheddar cheese; 3 bacon strips, cooked and crumbled

Total Time Prep/Total Time: 30 min.

Yield 2 servings

Test Kitchen Approved

—Tommy Haigler, Lexington, North Carolina

Ingredients

2 medium red potatoes, peeled and cubed
1 medium yellow summer squash, diced
3 tablespoons finely chopped onion
1 tablespoon butter
Dash salt and pepper
1/2 cup shredded sharp cheddar cheese
3 bacon strips, cooked and crumbled

Directions

Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash.
In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.

Nutrition Facts

1 cup: 312 calories, 19g fat (11g saturated fat), 53mg cholesterol, 462mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 12g protein.