Summer Squash Casserole

Summer Squash Casserole

(I cut my squash on a mandolin, but you can just slice it thinly!)

2 pounds of yellow summer squash, thinly sliced

6 slices of bacon, cooked and crumbled

1 red bell pepper, diced

1 yellow onion, diced

2 eggs, room temperature

1 cup of grated sharp cheddar cheese

1 cup of sour cream, room temperature

1 cup of panko breadcrumbs

3 tablespoons melted butter

Cook the bacon, and remove from the pan...add the red bell pepper and the onion to the bacon drippings...cook until softened.

In a large bowl mix together the squash slices, red bell peppers, onions, eggs, cheddar cheese, the reserved bacon pieces, and sour cream. Pour into greased 9x13 pan. In a small skillet, melt the butter and toss with the panko. Top the squash mixture with the panko. Bake at 350 degrees for one hour until hot and bubbly.