Crookneck custard casserole

Makes 4 servings

    8-10 medium crookneck summer squash, trimmed and sliced into 1/2 inch rounds (about 2 pounds)
    2 large eggs, lightly beaten                                   
    4 tablespoons butter, melted                                   
    1/2 cup milk                                                   
    1 small onion, finely chopped                                  
    2 tablespoons finely chopped fresh parsley                     
    2 tablespoons sugar                                            
    1 teaspoon salt                                                
    1/4 teaspoon black pepper                                      
    1 cup coarse bread crumbs                                      
    1 cup grated melting cheese such as white cheddar or Gruyere   
    2 strips bacon, cooked crisp and crumbled                      

Preheat the oven to 350°.  Lightly grease a 12x8-inch ovenproof casserole.  Combine eggs, butter, milk, onion, parsley, sugar, salt and pepper in a large bowl.  Add the squash and mix.  Transfer the mixture to the casserole.  Sprinkle the bread crumbs, cheddar, and crumbled bacon over the top.  Bake for 35 minutes, or until the top is golden and crunchy.  Serve immediately.

The Gardener's Community Cookbook by Victoria Wise