Thursday, June 11, 2009

Summer Squash Casserole with Bacon

Classic squash casserole made with summer squash, seasoned with bacon and onion, and tossed with cheese, eggs, mayonnaise, sugar, a generously sprinkling of salt and pepper and baked with a cracker topping.
Classic squash casserole made with summer squash, seasoned with bacon and onion, and tossed with cheese, eggs, mayonnaise, sugar, a generously sprinkling of salt and pepper and baked with a cracker topping.

Summer Squash Casserole with Bacon

This Squash Casserole recipe is probably my hands-down favorite way of eating all that great summer squash that grows like a weed in the garden. Growing up, I remember my aunt always having a vegetable garden - a pretty good sized one at that - and plenty of squash! Most times when I have ever planted squash it has always seems to come under attack of squash bugs and borers and I end up with dead plants and no squash... grrrrrr. This year the squash has been producing! Ah, the joys of the veggie garden! Ya just never know what's gonna happen I guess.

Since the squash is at least giving me a bit of a harvest this year, I thought I'd start out with a summer squash casserole recipe. I would normally use just the yellow squash, but I also had some calabacita squash - a type of zucchini squash - so I thought I would combine the two. Use whatever summer squash you enjoy.

I weighed but forgot to count the squash, so if I recollect correctly, I wanna say it must've been about 6 or 7, maybe? Just slice up enough to fit your pan and you'll be good to go!

You can use Ritz crackers, Club crackers and even regular saltines as a topping here. I also used an 8 x 8 inch baking dish, since I couldn't get The Cajun to eat a squash on purpose no matter how hard I try so in other words, it'll be ME eating this casserole! If you need to stretch this out a bit for your family, use a slightly larger pan - about an 11 x 7 inch should give ya about 8 servings - and increase the squash to about 3 or 4 pounds, but you can leave the rest of the ingredients about the same. And don't worry. I'll be featuring more squash recipes as the season goes along!

For more of my favorite squash recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Summer Squash Casserole with Bacon

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings

  • 2 pounds (about 6 medium) yellow squash, washed and unpeeled
  • 4 slices bacon
  • 1 cup chopped Vidalia or other sweet onion
  • 1 teaspoon minced garlic
  • 2 tablespoons butter
  • 1 heaping cup shredded Cheddar cheese
  • 2 large eggs, beaten
  • 1/4 cup mayonnaise
  • 2 teaspoons granulated sugar
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 sleeve Ritz crackers, crushed
  • 3 tablespoons butter, melted

Slice the squash into rounds about 1/4 inch in size. Bring a large pot of water to boil and boil the squash for about 6-7 minutes or until tender; drain well on paper towels to absorb some of the moisture. Pat with more paper towels to dry.

Preheat oven to 350 degrees F. Butter an 8 x 8 square baking dish or spray with a light coat of non-stick spray; set aside.

Chop up bacon and saute in a large skillet until cooked but not crisp. Add 2 tablespoons of butter and the chopped onion to the skillet, cooking until the onion is tender but not browned. Add the garlic and cook another minute. Remove the skillet from the heat, add the cooked squash, cheese, eggs, mayonnaise, sugar, a generously sprinkling of salt and pepper. Turn to coat well.

Turn out into the prepared casserole dish. Combine the crushed crackers and 3 tablespoons of melted butter; sprinkle evenly over the top of the casserole. Bake uncovered at 350 degrees F for 30 to 35 minutes or until it is set. Doubles great.

Variations: Can substitute sour cream or Greek yogurt for the mayonnaise. Substitute regular or panko bread crumbs or crushed saltine crackers mixed with the 2 tablespoons of butter, or a package or prepared stuffing mix (like Pepperidge Farm) for the topping.

Tex-Mex Squash Casserole: Add in 1 (4 ounce) can of drained chopperd green chilies, 1/4 cup chopped, pickled jalapeno and 1 envelope taco seasoning.

Pimento Cheese Squash Casserole: Add in 1 (2 ounce) jar of chopped pimentos or roasted red pepper, well drained, with the cheese.


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Posted by on June 11, 2009
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  1. that actually sounds really really really really yummy and perfect timing since i have a ton of squash. just one thing. how to make a Gluten Free version for my son. you think crumbled GF cornbread would work?

  2. This looks terrific, proving once again that waste not, want not has some merit :-). Have a wonderful day.

  3. I know ZERO about gluten free eating, but you know, I'm betting that you could top it with the GF crumbled cornbread and it would be excellent!

  4. that sounds great! I made something similar with some squash the other day, but mmm, the bacon in yours is what's getting me :)

  5. Did you spray them with Cheer? (Blue Cheer in the box.) It won't hurt your plants and bugs, etc., hate it!

  6. I love squash - any squash - any way and this casserole looks great!

  7. Bev I keep forgetting to buy the blue box darn it! They are pretty much beyond hope I'm afraid...

    I'm a lover of yellow squash especially!

    Thanks for stopping by y'all!!

  8. Made this tonight with Pepper Jack Cheese instead of Cheddar, and it was really good. Thanks for the great recipe!

  9. Hi Sandy - you are so welcome. I LOVE pepper jack so I know that was good!! Thanks for taking the time to come back and comment.

  10. Suzanne M. MillsMay 17, 2011 at 5:07 PM

    Yummo! Love squash casserole :):):)

  11. You had me at bacon. Yum! Made it for supper and it was a hit! Thanks again for another fantastic recipe, Mary!!

  12. I steam the squash, saving the paper towels. They are just as tender as boiling but without the waterdowned taste. I love squash just about anyway it's cooked. I have also used cream of mushroom soup in place of the mayo, mixed in a sleeve of saltines. And put grated cheese on top, there's never left any overs!

  13. Made this the other night and it was great! Sadly though, I couldn't use the bacon since one of my girls is currently a vegetarian:( It was still really good without it though!

  14. It's February and I'm reading lots of your recipes as the snow lays on the ground now. This gives me something delicious to look forward to when the hot summer rolls around and the squash are aplenty! Pinning it!!

    1. Amen to that! I still can't get used to finding summer veggies like this at the stores in the middle of winter. I still think that local and in season is the best, but I'm afraid people are starting to think there is no season to foods anymore!! Anyway, this is a very base casserole but it's delicious.

  15. Hi Mary, I have a question about the casserole. I am making the casserole to take to a dinner Saturday. We have to leave by 10:00 to get there. My question is, can the casserole be made in an aluminum disposable pan, and refrigerated, then baked early the next morning, or, how would it be to bake it, then refrigerate it, and reheat it the next morning? Which do you think would work better? Thank you Mary, for your suggestions, and for all the great tasting recipes. I am also making your punchbowl cake to take too. Louise


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