If you have folks in your fam that are anti-squash, this is the recipe to finally turn them on to it.
The slightly sweet squash is baked in a cheesy casserole studded with bacon and topped with crispy panko breadcrumbs. It will win over even the pickiest eater!
This recipe is definitely holiday-worthy, but still humble enough to be served on a weeknight with some Crockpot Ham.
I hope you love this yummy cheesy casserole as much as I do!
HOW TO MAKE SQUASH CASSEROLE
Squash casserole is an easy and delicious side dish. To make squash casserole, first saute thin-sliced squash, diced onions, and garlic in olive oil and butter until softened. Combine the squash with sour cream, cheddar cheese, parmesan cheese, and bacon. Top with a combination of bread crumbs (try using homemade Panko bread crumbs if you have time!), parmesan cheese, and butter, and bake for 30 minutes at 350 degrees F. See below for a detailed ingredients list and instructions.WHEN IS YELLOW SQUASH IN SEASON?
Fresh yellow squash is in season from early to late summer. If you are growing squash, plant in the spring after all threat of frost has passed.
IS YELLOW SQUASH AND SUMMER SQUASH THE SAME THING?
Summer squash is a squash that is harvested in the summer and has soft, tender, edible skin. Yellow squash is a variety of summer squash. Green zucchini is another popular variety of summer squash.WHAT TO SERVE WITH SQUASH CASSEROLE
Squash casserole is an excellent side dish choice for weeknight dinners or holidays like Easter or Thanksgiving. Try serving your squash with chicken, pork, Double Smoked Ham, or turkey!
MORE RECIPES THAT USE SQUASH
Are you looking to add more recipes that use squash to your meal plan? Check out some of these popular recipes from the archives:
If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Yellow Squash Casserole with Bacon
Yellow Squash Casserole with Bacon is the best way to use up your summer squash! It's made with two kinds of cheese, sour cream, and crumbled bacon.
prep time: cook time: total time: 45 MIN
INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter
5 medium yellow squash (around 3 pounds), thinly sliced
1 onion, diced
2 cloves garlic, minced 3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup parmesan cheese, grated
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
6 slices bacon, cooked and crumbled
FOR THE TOPPING 1/2 cup panko breadcrumbs
2 tablespoons butter, melted
1/4 cup parmesan cheese
INSTRUCTIONS
1. Preheat your oven to 350 degrees F. Lightly grease a 2 qt. casserole dish.
2. Heat the olive oil and butter in a large skillet over medium-high heat. Add the squash and onions to the skillet and season with salt and pepper. Cook for 10 minutes or until most of the liquid has cooked off, stirring occasionally.
3. Transfer the squash to a large bowl. Add the parmesan cheese, cheddar cheese, sour cream, and bacon to the bowl and gently stir to combine.
4. Pour the mixture into the prepared baking dish.
5. In a medium bowl, stir together the breadcrumbs, parmesan cheese, and butter. Spread evenly over the top of the casserole.
6. Bake for 30-35 minutes, until the top is golden brown.
NOTES
It's important to cook the squash until most of the liquid cooks off from the bottom of the pan. If you don't, your casserole will be watery. Still delicious, but watery. If you prefer a more al dente squash, Cook for less time in the pan and drain off any excess liquid before mixing with the other ingredients.
Author: Becky (Adapted from Paula Deen)
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