CHEESY BACON YELLOW SQUASH CASSEROLE

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Yellow squash casserole makes a quick and easy side dish for any meal.

This is one of my favorite things to do with this garden vegetable besides frying it, of course.  This dish is wonderful for pot lucks.  This yellow squash casserole is good reheated or leftover.  I make a meal of this for lunch if I have it left from dinner. Make this for any holiday or gathering.

Ingredients for cheesy bacon yellow squash casserole:

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!

Print Recipe
5 from 3 votes

Cheesy Bacon Yellow Squash Casserole

This casserole with yellow squash is delicious. 
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: yellow squash
Servings: 8

Ingredients

  • 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

Instructions

  • 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.

 

If you like this recipe, you might also like my recipe for Zucchini and Tomato Casserole.  

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13 Comments

  1. Renee Fazekas says:

    Made this for lunch. Did almost all the directions with the exception, I used some diced ham instead of bacon. Loved the flavor. The only thing I really did not like was too much oil & grease. So changing the recipe to almost 1/4 c of oil and eliminating the bacon dripping. If you don’t want it on the sweet side, cut back on the sugar. I used crushed Ritz crackers. Even my husband liked the flavor but he agreed, cut back on the oil. He said he would like it with Italian sausage also. This is a keeper!! Thanks.5 stars

  2. Mrs Hammond says:

    My family and I had booked a three week driving holiday to North and South Carolina this July. Unfortunately due to the current situation we are unable to travel from the UK. I’m planning a “southern cuisine” week and am going to use your delicious sounding recipes. Hopefully we will be able to plan again for 2021 Many thanks

  3. Love this. Looks so good how many
    Calories in this dish.5 stars

    • The Southern Lady says:

      Ann, we are just southern cooks, not nutritionist, so you will have to find an online calorie calculator to figure out the calorie content. Enjoy!

  4. I have just made this over here in Portugal. It took a lot longer to cook than stated and I left out the sugar but oh my. This is going in the recipe book of Julia. When I told my husband we having pumpkin, bacon and cheese bake for lunch he sniffed and turned up his nose. After the first mouthful or two groans started, followed by nom, nom, nom type noises. His plate was wiped clean. Mine too. I likened it to a big plate of divine comfort food. So soft, sweet and tasty with the bacon,sash don’t mention the chourico I added. Thank you for this. It was just too good5 stars

  5. i love cheese and this dish looks very cheesey

  6. Can’t wait to try this. I have some squash and zucchini and plan to mix it together for this dish. Just as an FYI whenever I make ”squash and onions” just pan cooked on the stove top, I always mix squash and zucchini together. Did it one day as a necessity when I didn’t have enough of the yellow squash and we loved it so much I always do it that way. I love all your recipes and can’t wait to try this one. Keep on supplying us with these wonderful recipes. Thank you.

  7. Cooking in oven right now!

  8. Do you have a recipe for pattypan squash

  9. Aunt Gloria says:

    Got to try this.

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