Summer Squash Casserole with Bacon
1 made it | 0 reviews |
Ellen Bancroft Ziegler
"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!"
Added to shopping list. Go to shopping list.
Ingredients50 m servings 329
Original recipe yields 8 servings
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.
- 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.
- 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.
- 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.
- Bake in the preheated oven until lightly browned, about 25 minutes.
You might also like
- Cook's Notes:
- Use any summer squash you prefer, e.g. zucchini, yellow, pan, etc.
- Substitute whole milk for the cream if desired.
Per Serving: 329 calories; 25.9 14.8 10 96 495 Full nutrition