Squash Casserole With Bacon

Summer Squash Casserole
Poppy Barach / Getty Images
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
174 Calories
13g Fat
5g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 174
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 35%
Cholesterol 102mg 34%
Sodium 236mg 10%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 10g
Calcium 204mg 16%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 4 strips bacon
  • 5 medium yellow summer squash (or 32 ounces frozen sliced summer squash)
  • 1/2 cup onion (chopped)
  • 1 tablespoon butter
  • 2 eggs (beaten)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 to 3/4 cup Cheddar cheese (shredded)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Butter a 2-quart casserole.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Top with remaining squash mixture, bacon, and cheese.

  9. Bake in the preheated oven for 15 to 20 minutes, or until the casserole is hot and the cheese is melted.

  10. Serve and enjoy!