A delightful casserole featuring summer squash, tomatoes, and a cheesy topping, perfect for a comforting meal.
Cook the bacon in a skillet until crispy, then remove and crumble.
Cooking the bacon until crispy ensures it adds a nice crunch to the dish.
In the same skillet, sauté the onion, celery, and green onion until softened.
Using the bacon drippings to sauté the vegetables enhances their flavor.
Add the tomatoes and cook until they release their juices.
Cooking the tomatoes briefly helps to concentrate their flavor.
Combine the sautéed vegetables, cooked bacon, cream of mushroom soup, bread crumbs, and squash in a mixing bowl.
Mix gently to avoid breaking the squash slices.
Transfer the mixture to a baking dish and top with shredded cheese.
Spread the cheese evenly for a consistent topping.
Bake in a preheated oven at 350°F for 30 minutes, until bubbly and golden.
Let the casserole rest for a few minutes before serving to set the layers.
Serve warm and enjoy your delicious casserole.
Garnish with fresh herbs like parsley or thyme for added freshness.
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