Summer Squash Casserole with Bacon

This easy dish is a family favorite on the buffet table when we have summer birthday or summer celebration parties. It makes a really nice side dish to any BBQ and will reheat nicely in the microwave. The cheesy cracker and dried onion mixture will encourage any fussy kids to eat their vegetables!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 329 Calories

Ingredients

• ¼ teaspoon salt
• 2 eggs, beaten
• ½ teaspoon garlic powder
• 1 ½ cups shredded Cheddar cheese
• ground black pepper to taste
• ¾ cup whole milk
• 30 buttery round crackers, crushed
• 2 teaspoons canola oil
• ½ teaspoon ground thyme
• ½ large onion, diced
• 4 strips cooked bacon, crumbled
• 6 tablespoons melted butter, divided
• 5 cups cubed yellow summer squash
• ½ (2.8 ounce) package French-fried onions, slightly crumbled

Recipe Instructions

Step 1

Bake in the preheated oven until lightly browned, about 25 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.

Step 3

Heat 1 tablespoon butter and oil in a skillet over medium heat. Add squash, diced onion, thyme, and garlic. Cook, stirring frequently, until squash is tender, about 5 minutes. Cook, covered, until squash juices are released, about 2 minutes. Uncover and continue to cook until juices evaporate, 3 to 5 minutes more. Drain squash mixture into a bowl.

Step 4

Mix remaining butter with crushed crackers, Cheddar cheese, French-fried onions, salt, and pepper. Reserve 1 cup of the mixture; stir the rest into the squash mixture. Add bacon and stir well.

Step 5

Mix milk and eggs together in a small bowl and add to the squash mixture. Mix well. Spread into the prepared baking dish. Sprinkle reserved portion of the cracker mixture on top of casserole.