Gluten Free Summer Squash Casserole

A gluten free casserole perfect for potlucks.
Author: Jessica

½ pound bacon (cooked and chopped)

1 chopped onion

4 cloves of chopped garlic

2 diced tomatoes

3 pounds of sliced summer squash

2 eggs, beaten

3 cups shredded cheddar cheese (reserve one cup for topping)

8 oz. cream cheese

⅛ tsp. black pepper

½ to 1 tsp. salt (Depending on your bacon, you may lean towards 1 tsp.)

Preheat oven to 350

Grease 9X13 baking dish

Fry bacon and chop when cooled

Fry onion and garlic in bacon grease

Add squash and tomatoes to the onions and cook until wilted

Drain excess liquid

While frying bacon and onions, mix eggs, cheeses, and seasonings until well blended

Add bacon to the cooked squash and onions and then stir in cheese mixture

Pour into grease pan and bake for about 45 minutes or until lightly browned

Let sit for 10 minutes before serving

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