French Baked Squash

• 4 c. yellow squash slices, 1/4 inch
• 4 c. zucchini slices, 1/4 inch
• 3 slices bacon, diced
• 1/2 c. slivered red onion
• 1 10 3/4 oz. can cream of celery soup
• 1/4 c. finely diced red bell pepper or pimiento
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. grated Parmesan cheese

1. Heat oven to 350 degrees.
2. In medium saucepan, bring 2 quarts water to a boil.
3. Add squash and zucchini.
4. Cook 3 to 4 minutes or until almost crisp-tender.
5. Drain.
6. In 10 inch skillet, cook bacon until crisp.
7. Remove with slotted spoon and reserve.
8. Add onion to bacon drippings.
9. Cook and stir over medium heat for 2 minutes. Drain off drippings.
10. Add reserved bacon, soup, red pepper, salt and pepper.
11. Mix well.
12. Remove from heat.
13. Fold in vegetables. Transfer to 2 quart baking dish.
14. Cover with foil.
15. Bake 30 minutes.
16. Remove foil.
17. Sprinkle with cheese.
18. Place under broiler to lightly brown cheese, if desired.
19. Makes 8 servings.

zucchini, bacon, slivered red onion, cream of celery soup, red bell pepper, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11186 (may not work)