Ma Fern'S Squash Casserole - cooking recipe

Ingredients

1 tablespoon bacon fat
3 1/2 lbs yellow squash (small squash, sliced ~ can include 1 or 2 sliced small zucchini for color ~ optional)
3 yellow onions (medium sized onions, cut into small dice)
1 tablespoon water
3/4 teaspoon salt
1/2 teaspoon black pepper (freshly ground)
3 eggs (beaten)
3 cups extra-sharp cheddar cheese (shredded)

Preparation

Heat bacon fat over medium-high heat, in a large iron skillet. Add squash, onions, water, salt and pepper ~ saute uncovered until squash is tender and water/squash juices have evaporated, stirring occasionally. Slight browning of the squash is okay, but be careful that it doesn't scorch!
Remove from heat ~ cool for 15-20 minutes.
NOTE: If you are IMPATIENT (like my daughter), and cannot wait until the squash has cooked dry, and the onions have developed a caramelized flavor, then DRAIN the sauteed squash in a colander!
Preheat oven to 350\u00b0F.
Add beaten eggs and shredded cheese to squash, stirring quickly to combine.
Pour into a 13x9 Pyrex casserole sprayed with cooking spray.
Bake for 35-45 minutes until set ~ should be browned lightly on the bottom. Casserole will firm-up upon cooling. Serve warm.