|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This summer squash casserole is flavored with cooked bacon, some chopped onion, and shredded cheddar cheese. It's a basic squash casserole with a major difference: the eggs are cooked with the squash before the dish goes into the oven.
This is a nice version of the family favorite squash casserole. It's usually made with yellow crookneck squash, but feel free to use zucchini or a combination.
Gather the ingredients.
Preheat the oven to 350 F.
Butter a 2-quart casserole.
Slice squash into 1/4-inch thick rounds; cook in a small amount of boiling salted water for about 7 to 9 minutes, or until tender.
Fry the bacon in a skillet over medium heat until crisp; drain on paper towels. Crumble the bacon and set aside. Remove all but 1 tablespoon of bacon drippings from the pan.
Add the onions to the bacon drippings left in the skillet and place it back over medium heat. Add the butter, cooked squash, beaten eggs, salt, and pepper. Cook, stirring until eggs are cooked.
Spoon half of the squash mixture into the prepared baking dish. Sprinkle with half of the crumbled bacon and half of the shredded cheese over the squash layer.
Top with remaining squash mixture, bacon, and cheese.
Bake in the preheated oven for 15 to 20 minutes, or until the casserole is hot and the cheese is melted.
Serve and enjoy!