Summer Squash Casserole with Bacon recipe

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Ingredients

6 tablespoons melted butter, divided
2 teaspoons canola oil
5 cups cubed yellow summer squash
½ large onion, diced
½ teaspoon ground thyme
½ teaspoon garlic powder
30 buttery round crackers, crushed
1 ½ cups shredded Cheddar cheese
½ (2.8 ounce) package French-fried onions, slightly crumbled
¼ teaspoon salt
ground black pepper to taste
4 strips cooked bacon, crumbled
¾ cup whole milk
2 eggs, beaten

Nutrition Info

328.6 calories
carbohydrate: 14.8 g
cholesterol: 95.9 mg
fat: 25.9 g
fiber: 1.3 g
protein: 10 g
saturatedFat: 12.6 g
servingSize: -
sodium: 495.2 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.

  2. Heat 1 tablespoon butter and oil in a skillet over medium heat. Add squash, diced onion, thyme, and garlic. Cook, stirring frequently, until squash is tender, about 5 minutes. Cook, covered, until squash juices are released, about 2 minutes. Uncover and continue to cook until juices evaporate, 3 to 5 minutes more. Drain squash mixture into a bowl.

  3. Mix remaining butter with crushed crackers, Cheddar cheese, French-fried onions, salt, and pepper. Reserve 1 cup of the mixture, stir the rest into the squash mixture. Add bacon and stir well.

  4. Mix milk and eggs together in a small bowl and add to the squash mixture. Mix well. Spread into the prepared baking dish. Sprinkle reserved portion of the cracker mixture on top of casserole.

  5. Bake in the preheated oven until lightly browned, about 25 minutes.

Recipe Yield

8 servings

Recipe Note

This easy dish is a family favorite on the buffet table when we have summer birthday or summer celebration parties. It makes a really nice side dish to any BBQ and will reheat nicely in the microwave. The cheesy cracker and dried onion mixture will encourage any fussy kids to eat their vegetables!

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