Tabasco Onion Squash Bake

Sliced summer squash is cooked and topped with a flavorful mixture of Jack cheese, sour cream, crumbled bacon, pimiento, cilantro, bottled hot pepper sauce and French fried onions, then baked.

Ingredients:

• 8 medium yellow summer squash, thinly sliced
• 1 cup chicken broth
• 1/2 cup sour cream
• 3 tbsp unsalted butter, melted and cooled
• 1 cup shredded Monterey Jack cheese
• 1/2 tsp EACH salt and freshly ground black pepper
• 2 large eggs, lightly beaten
• 3 tbsp chopped pimiento
• 1 (4 oz.) can chopped green chilies
• 6 slices bacon, cooked crisp and crumbled
• 3 green onions, chopped
• 5 dashes of Tabasco sauce
• 1/3 cup chopped fresh cilantro leaves
• 1 (28 oz) can French's Original French Fried Onions
• Paprika

Directions:

Cook squash in saucepan with chicken broth until tender, about 5 minutes; drain. Preheat oven to 350 degrees. Spray a 8x12" baking dish with non-stick vegetable spray. Combine sour cream, butter, Monterey Jack, salt, pepper, eggs, pimiento, green chilies, bacon, onions, Tabasco sauce, cilantro and fried onions in a bowl; toss to combine ingredients. Spread out squash slices evenly in baking dish, top with creamed onion mixture; sprinkle paprika over the top. Bake for 35 minutes; top should be browned. Remove from oven and let sit for 5 minutes before serving.

Number of Servings: 8