This Cheesy Bacon Yellow Squash Casserole is my favorite thing to do with yellow squash besides frying it, of course. This makes a great side dish for any meal, great for pot lucks and great reheated or leftover. I make a meal of this for lunch if I have it left from dinner.
4 or 5 small to medium yellow squash, unpeeled and sliced in round pieces
4 slices bacon, cooked crisp, drained and crumbled (save drippings)
1/3 cup olive oil
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried basil or 1 1/2 teaspoons fresh chopped basil
1/2 teaspoon dried parsley or 1 1/2 teaspoons fresh chopped parsley
1/2 teaspoon minced garlic
2 teaspoons white granulated sugar
1 tablespoon bacon drippings
1/4 cup chopped onion (I use purple onion but can use regular or green onions)
1 cup White Cheddar Cheese-It Cracker crumbs (could use Ritz or Cheddar Cheese-It Crackers)
1 cup shredded cheddar cheese (Can use cheese of your choice)
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. Makes 6 to 8 servings. Enjoy!
If you like this recipe, you might also like my recipe for Zucchini and Tomato Casserole.
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