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 chopped onion
- 1 tablespoon butter
- 2 eggs, beaten
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 to 3/4 cup shredded Cheddar cheese
- Heat 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.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||7 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|