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 and seasonings, baked with a cracker topping.
Classic squash casserole made with summer squash, seasoned with bacon and onion, and tossed with cheese, eggs, mayonnaise and seasonings, 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.

Here's how to make my Summer Squash Casserole with Bacon.

Slice the squash into rounds about 1/4 inch in size. Boil, steam or use your favorite cooking method to parcook the squash slices, or place into 4 cup microwave safe dish, add 1 tablespoon water, cover and microwave for 5 minutes. Stir, microwave for an additional 3 minutes or longer, until squash is soft and cooked through; transfer to colander to drain and set aside.

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 sauté in a large skillet until cooked but not crisp. Add 1 tablespoon of the 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 squash and toss. Mix together the cracker crumbs and cheese; set aside.


In a separate large bowl, whisk the mayonnaise, milk, eggs, salt, pepper and Cajun seasoning, if using. Add squash and turn to coat well. Add ½ of the cracker and cheese mix and gently toss. Turn out into the prepared casserole dish.


Top casserole with the remaining crackers and cheese mix. Melt remaining butter and pour over the top of the casserole. Bake uncovered at 350 degrees F for 30 to 35 minutes or until bubbly and golden brown.


Yum, y'all!


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 just 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. Otherwise, double the entire thing for a 9 x 13 dish. 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

Ingredients
  • 2 pounds (about 4 cups sliced) yellow squash, rinsed and unpeeled
  • 4 slices bacon
  • 3 tablespoons butter, divided
  • 1 cup chopped Vidalia or other sweet onion
  • 1 teaspoon minced garlic
  • 1 heaping cup shredded Cheddar cheese
  • 1/2 cup whole milk
  • 2 large eggs, beaten
  • 1/4 cup mayonnaise
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1 sleeve Ritz crackers, crushed
Instructions

Slice the squash into rounds about 1/4 inch in size. Boil, steam or use your favorite cooking method to parcook the squash slices, or place into 4 cup microwave safe dish, add 1 tablespoon water, cover and microwave for 5 minutes. Stir, microwave for an additional 3 minutes or longer, until squash is soft and cooked through; transfer to colander to drain and set aside.

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 sauté in a large skillet until cooked but not crisp. Add 1 tablespoon of the 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 squash and toss. Mix together the cracker crumbs and cheese; set aside. In a separate large bowl, whisk the mayonnaise, milk, eggs, salt, pepper and Cajun seasoning, if using. Add squash and turn to coat well. Add ½ of the cracker and cheese mix and gently toss. Turn out into the prepared casserole dish.

Top casserole with the remaining crackers and cheese mix. Melt remaining butter and pour over the top of the casserole. Bake uncovered at 350 degrees F for 30 to 35 minutes or until bubbly and golden brown.

Variations: May substitute sour cream or Greek yogurt for the mayonnaise. Substitute regular or panko bread crumbs, crushed saltine crackers, 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 chopped 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.

Source: http://deepsouthdish.com


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©Deep South Dish
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Posted by on June 11, 2009
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