Cheesy Bacon Yellow Squash Casserole
This squash casserole will quickly become a summer staple. Loaded with cheese, bacon and topped with cheez-its!
Servings: 8 servings
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.