Summer Vegetable and Bacon Casserole

Recipe Description:

This lovely medley of fresh vegetables is savory and satisfying. You may cook it just until the green beans are tender-crisp, or longer if you prefer.

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 4 servings

Difficulty: Moderate

Recipe Ingredients:

1 slice traditionally cured bacon, diced

1/2 cup onion, diced

1/3 cup green pepper, diced

1 small zucchini squash, sliced

1 small yellow crookneck squash, diced

1 cup diced tomatoes (fresh or canned)

2 cups fresh green beans, sliced into 1/2 inch pieces (stems removed)

1/2 teaspoon unrefined sea salt

freshly ground black pepper - 2 or 3 cranks

1/2 teaspoon dried oregano

1/2 cup grated cheese of your choice

1/2 cup moist bread crumbs from sourdough or sprouted wheat bread

Recipe Instructions:

In a cast iron or heavy-bottomed skillet, begin cooking the bacon over medium/low heat. Add the onion, pepper, squashes and cook, stirring, until the bacon is well done.

In a bowl, combine the sauteed mixture, the other vegetables and seasonings. Stir well.

Pour into a buttered casserole dish.

Top with grated cheese and then the bread crumbs.

Bake at 350 F for 20 minutes.

Check a piece of green bean to see if it is as tender as you like. If not, bake 10 minutes more and test again.

Author: loves2spin

I am a happily married woman (42 years), mother of 6 and grandmother of 14. I am interested in many things, and love teaching what I know. I have an in-home sewing business, am an avid gardener and teach piano lessons..and I'm a Mormon. View all posts by loves2spin

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: loves2spin

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