Squash and Potato Casserole

This side dish would be great for Thanksgiving.  It can be made ahead baked for 30 minutes, refrigerated and finished cooking for the last 45 minutes, the next day.  Might save some oven space on the big day!

Squash and Potato Casserole

1-2 russet potato, peeled and cut in wedges

1 zucchini, peeled and cut in wedges
1 yellow squash, peeled and cut in wedges
1 white onion, peeled and cut into rings
4-5 slices of fried bacon, crumbled up
BYP Vegetable Seasoning (or seasoning blend of your choice) 
1/2 cup butter or margarine, chopped in slices
Salt and pepper

Directions

Preheat oven to 350 degrees. Use a 3-4 inch tall casserole dish. Layer potatoes, yellow squash, onion (2-4 rings per layer), seasonings, bacon crumbles, butter slices (4-5 per layer). Repeat same layering only using zucchini squash in place of yellow squash. Cover with tin foil. Bake for 1 hour and check. Bake for another 15 minutes if needed.

To find any recipe featured this month - use the search box and type: SCJSep

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights (GardAug)

   September - Salsa, Corn and Jelly (SCJSep)

   October - Squash Dishes  (SquashOct)

   November - Pumpkin Recipes 

   December - Herbal Cocktails