This is The Best Yellow Squash Casserole! Thinly sliced squash is combined with sautéed bacon and onion, cheese, crackers, and a buttery egg mixture. Perfect for any brunch or holiday get together!
I often blame the struggle of staying in shape on my obsession with Oreos. But really, it’s bread, rice, and side dishes like this one. Okay okay, it’s the Oreos, too.
The last time I was this crazy over a side dish was when I made the Potato and Apple Home Fries << I don’t think those even made it onto a plate.
This yellow squash casserole ranks up there with that one, my Corn and Zucchini Saute, Panko-Crusted Creamy Carrot Casserole, and Roasted Parmesan Creamed Onions. ALL side dishes that leave me hating myself for eating too much. Because I.Just.Can’t.Stop.
If you haven’t quite decided what to serve at Thanksgiving, or you’re willing to try something new, pick this one! Or just make it any ‘ol time. It’s perfect for a weekend brunch or family get-togethers.
- 2 pounds yellow squash , sliced 1/8-inch thin
- 6 slices bacon , diced
- 1 medium sweet onion , diced
- 2 cups white cheddar Cheez-It crackers , crushed
- 1 cup (4 ounces) Colby-Jack shredded cheese
- 2 large eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup unsalted butter , melted
- 2 tablespoons cold unsalted butter , cut into bits
Preheat oven to 400 degrees F. Coat a 9x13 baking dish with nonstick spray; set aside.
Slice the squash; transfer to a large bowl.
In a large skillet, saute bacon over medium heat until starting to get crispy, about 6 minutes. Add in the onion and continue to cook until soft and translucent, about another 2-3 minutes. Season with a sprinkle of salt and pepper. With a slotted spoon, transfer mixture to the bowl with the squash.
In a small bowl, mix together the crushed crackers and cheese; add half of the mixture in with squash and bacon. Stir gently to combine.
In another bowl, whisk together the eggs, milk, salt, pepper, and melted butter. Pour over the squash. Mix to combine, making sure all the squash slices get coated.
Spread into the prepared pan; sprinkle with the remaining cracker and cheese mixture. Dot with the cold butter bits.
Bake until lightly browned, 25-30 minutes. Let sit for a few minutes before serving and enjoy!
• I highly recommend using a mandolin! Cutting all the squash with a knife would not only be time consuming, but could easily result in uneven slices. The mandolin also slices so thin, that you don’t need to pre-cook the squash first.
• I pulsed my crackers in a food processor, but feel free to crush them in a plastic bag with a rolling pin.
adapted from allrecipes.com
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