Squash Casserole With Bacon

Summer Squash Casserole
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  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: 4 to 6 Servings

This summer squash casserole is flavored with bacon, some onion, and cheese. It's a basic squash casserole made with eggs. The bacon is layered with the squash mixture and cheese.

This is a nice version of the family favorite squash casserole. It's usually made with yellow crookneck squash, but feel free to use zucchini or a combination.

What You'll Need

  • 4 strips bacon
  • 5 medium yellow summer squash, or 32 ounces frozen sliced summer squash
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1/2 to 3/4 cup shredded Cheddar cheese

How to Make It

  1. Slice squash about 1/4-inch thick; cook in boiling salted water until tender. Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside. In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring until eggs are cooked.
  2. In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese.
  1. Top with remaining squash mixture, bacon, and cheese. Bake at 350° until hot and cheese is melted.

Serves 4 to 6.