Summer Squash Casserole

• 4 slices thick-cut bacon
• 2 tablespoons unsalted butter
• 3 pounds yellow summer squash, chopped
• 1 onion, chopped
• 1 cup your favorite or Homemade Mayonnaise (page 280)
• 1 cup (3 ounces) freshly grated Parmesan cheese
• 3 large eggs
• 3/4 cup fresh bread crumbs or cornbread crumbs (see Know-how, page 134)
• 6 fresh basil leaves, thinly sliced
• Sea salt and freshly ground black pepper

1. Preheat the oven to 350F.
2. Lightly grease a 2-quart casserole dish.
3. Fry the bacon in a large skillet over medium heat until crispy.
4. Remove from the skillet and place on a paper towel to drain.
5. Add the butter to the same skillet and melt over medium heat.
6. Add the squash and onion and cook and stir for about 10 minutes, until soft and lightly brown.
7. Remove from the heat and let cool slightly.
8. Combine the mayonnaise, Parmesan cheese, eggs, and 1/2 cup of the bread crumbs in a large bowl and whisk to combine.
9. Add the squash mixture and basil, season with salt and pepper to taste, and stir to mix.
10. Spoon the casserole mixture into the prepared dish, sprinkle with the remaining 1/4 cup bread crumbs, and crumble the reserved bacon on top.
11. Bake for about 40 minutes, until bubbling around the edges, puffy, and slightly soft in the center.
12. Remove from the oven and let sit for about 5 minutes before serving warm.
13. This creamy, comforting squash casserole is the vegetable equivalent of mac and cheese, and its great with all the same things, like Beer-Barbecued Brisket (page 194), Crispy Pork Chops (page 162), and Granny Fosters Sunday Fried Chicken (page 127).

bacon, unsalted butter, onion, your favorite, parmesan cheese, eggs, bread crumbs, fresh basil, salt

Taken from www.epicurious.com/recipes/food/views/summer-squash-casserole-383744 (may not work)