Crookneck Casserole

4 slices of bacon, cut into squares
1 onion, chopped
1-8 oz container precut mixed bell peppers
3 to 4 large cloves garlic, chopped
1 1/4 pound yellow crookneck squash, diced
Leaves from two sprigs of thyme (or more to taste)
2 tablespoons butter

Kosher salt, black pepper
1 tablespoon dark brown sugar

1 can cream of mushroom soup
1 cup Hellman's mayonnaise
1 cup Fresh Gourmet crispy onions
1 cup Fresh Gourmet tortilla strips
1 cup grated Parmesan cheese

Panko bread crumbs
2 tablespoons melted butter
additional grated Parmesan cheese

In a large skillet, cook the bacon until a good amount of the fat renders into the pan.  Add the onion, peppers, and garlic, season with salt, pepper, and the brown sugar, and saute until the vegetables soften and the onion becomes translucent.  Now add the squash, the thyme, and the butter.  Season with a little more salt and pepper, and saute until the squash has softened and has taken on some sweetness.  Remove the pan from the heat and let cool slightly.  Preheat the oven to 375 degrees.  To the vegetables in the skillet, add the mushroom soup, mayonnaise, crispy onion, tortilla strips, and 1 cup of cheese.  Mix to combine well and transfer to a casserole dish.  Bake in the oven until bubbly and slightly brown on top.

Remove the casserole from the oven, and set it on broil.  Sprinkle the top of the casserole with a layer of panko bread crumbs and parmesan cheese.  Pour the melted butter over the top.  Place the casserole in the oven under the broiler.  Do not close the door all the way!  Watch carefully as the crumbs will burn in a New York minute.  When the top is brown and crispy, remove the casserole.  Let it sit for a few minutes before serving.

Now if you want this a little zippy, use shredded pepper jack cheese and/or add a small, seeded, diced jalapeno in with the other peppers.  I'm thinking that cream of celery soup would also work rather well.  This is a nice, easy side dish.  Please enjoy.