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Potato and Squash Casserole

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Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Tommy Haigler

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 10, 2022

—Tommy Haigler, Lexington, North Carolina

TEST KITCHEN APPROVED

Potato and Squash Casserole

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Yield:2 servings
Prep:20 min
Cook:10 min
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Ingredients

  • 2 medium red potatoes, peeled and cubed
  • 1 medium yellow summer squash, diced
  • 3 tablespoons finely chopped onion
  • 1 tablespoon butter
  • Dash salt and pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 3 bacon strips, cooked and crumbled
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Directions

  1. Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash.
  2. In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.

Nutrition Facts

1 cup: 312 calories, 19g fat (11g saturated fat), 53mg cholesterol, 462mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 12g protein.
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