Ma Fern'S Squash Casserole

• 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)

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 350u0b0F.
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.

bacon fat, yellow squash, yellow onions, water, salt, black pepper, eggs, cheddar cheese

Taken from www.food.com/recipe/ma-ferns-squash-casserole-482522 (may not work)