Yellow Squash Casserole With Bacon Recipes

CHEESY SOUTHERN YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350° F.
• Boil squash in water salted with 2 teaspoons of Kosher salt until tender, about 5 minutes. (See Tip 6)
• Drain well in wire mesh colander. When cool, press squash with paper towels to squeeze out as much water as possible. (See Tip 7)
• Combine crushed Ritz crackers with 1/2 cup of shredded Cheddar cheese. Set aside.
• Heat reserved one tablespoon of bacon grease in 12-inch skillet over medium heat. Add onion; sauté until tender, 5 to 7 minutes. (See Tip 2)
• When onion is tender, add squash, 1 cup of Cheddar cheese, crumbled bacon and pepper to onions; stir to combine. Correct the seasonings.
• Transfer squash mixture to 2 1/2 quart casserole dish that has been sprayed with nonstick vegetable spray. Sprinkle on Ritz/Cheese mixture; dot with 1 tablespoon of butter.
• Bake in preheated 350° F oven for 30 minutes or until squash mixture is bubbly and the top is golden brown.
• Yield: 6 servings. (See Tip 8)

CHEESY BACON YELLOW SQUASH CASSEROLE

Steps:

• Slice squash and set aside. Cook bacon, drain and set aside saving drippings
• In a bowl combine and whisk together the olive oil, black pepper, salt, basil, parsley, garlic, sugar, bacon drippings and chopped onion. Pour over squash and toss to cover all the squash. Spread a layer of the squash in a 2 to 3 quart baking dish, sprinkle on half the cheese cracker crumbs, half the crumbled bacon and half the shredded cheese. Top with another layer of squash, cracker crumbs, bacon and cheese. Bake covered with foil in a preheated 350 oven for 50 to 55 minutes until squash is done.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Coat a 9x9 square baking dish with nonstick spray; set aside.
• Using a mandolin (if possible) slice the squash into 1/8-inch thin rounds; transfer to a large bowl.
• In a large skillet, sauté bacon over medium heat until starting to get crispy, about 6 minutes. Add in the onion and continue to cook until soft and translucent, about another 2-3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds. Season with a sprinkle of salt and pepper. With a slotted spoon, transfer mixture to the bowl with the squash.
• In a small bowl, mix together the crushed crackers and cheese; add half of the mixture in with squash and bacon. Stir gently to combine.
• In another bowl, whisk together the eggs, milk, salt, pepper, and melted butter. Pour over the squash. Mix to combine, making sure all the squash slices get coated.
• Spread into the prepared pan; sprinkle with the remaining cracker and cheese mixture. Dot with the cold butter bits.
• Bake until lightly browned, 25-30 minutes. Let sit for a few minutes before serving and enjoy!

YELLOW SQUASH CASSEROLE WITH BACON

Steps:

• 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.
• 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. Top with remaining squash mixture, then bacon and cheese.
• Bake at 350° until hot and cheese is melted.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a medium baking dish.
• Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
• Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
• Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
• In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
• Bake in preheated oven for 25 minutes, or until lightly browned.

SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
• Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• Bake for 30 minutes, until golden brown and bubbly.

CREAMY YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.

GROUND BEEF SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.

SQUASH CASSEROLE WITH CHEESE AND BACON

Steps:

• Preheat oven to 350.
• Cut squash into cubes and boil with onion until tender. Drain well and mash.
• Add remaining ingredients, except for enough cheese and cracker crumbs to top, and mix well.
• Pour into buttered casserole dish and top with remaining cheese and cracker crumbs.
• Bake at 350 for 30 minutes or until brown and bubbly.
• Let stand 5 minutes before serving.