The truth is, this is probably one of the most involved recipes you’ll find on Southern Bite. I’ve always tried to provide you with food that is easy to prepare and uses ingredients you probably already have in your pantry. This is the exception and it is quite the exception. There are probably hundreds of thousands of variations of squash casserole out there, but this one my favorite. It combines one of my favorite summer vegetables with bacon, cheese, and buttery Ritz crackers. I’m serious… how can this not be good? I hope y’all enjoy!!
Ingredients
- 1 small onion, finely chopped
- 5 strips of bacon, coarsely chopped
- 2 lbs of yellow squash, thinly sliced
- 2 cloves garlic, minced
- 2 eggs, beaten
- 8 oz sour cream
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 sleeve buttery crackers (like Ritz), crushed
- 3 tablespoons butter
Instructions
- In a large skillet, cook bacon and onions over medium heat 10 to 15 minutes, or until bacon starts crisping and onions are translucent.
- Add garlic, saute until fragrant.
- Add squash and saute 10 minutes, stirring occasionally.
- Meanwhile, in large bowl, combine beaten eggs, sour cream, salt, pepper, and cheese. Mix well.
- Add squash and bacon mixture to bowl. Mix well. Turn out into a greased casserole dish (9X13).
- Top with crushed crackers and pats of butter.
- Bake at 350 degrees F from 35 to 40 minutes, or until casserole is browned and bubbly.
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Would not suggest cooking the bacon and onions together. Bacon will not crisp if cooked with the onions because of the water content of the onions. Suggest crisping the bacon first, remove from pan, and then sweat the onions in the rendered bacon grease until just translucent. A very good traditional Southern dish and the addition of the bacon makes it even better!
Great advice. However, I had no trouble getting my bacon to crisp up. It might take a little bit longer, but it’s one less step to have to worry about.
This is the best squash casserole recipe I have ever came across. Am going to try it tonight – have all the ingredients on hand. You have the most delicious recipes on the web.
Thanks so much, Marjorie! You are so sweet!! You’ve just made my day!
Squash casserole with bacon!!! Yum…sounds so good!
Looks perfect for a most delicious Southern favorite! No self-respecting Southern Thanksgiving table is without this golden jewel. After many years of combining/taking away ingredients from several church cookbooks, I settled on my own combination. It is just like this one except for the bacon. If I don’t have sour cream I use a little milk.I will certainly try the bacon with mine!But in “lean” times, it is still good “ala bacon”.
In southwestern Virginia, there is a restaurant called the Log Cabin that makes a dish very similar. I had never particularly liked squash until I tried this casserole. It was fantastic. Most other recipes like this use stuffing. The bacon and onion make all the difference. Thanks so much for this recipe!!
This has to be good … it has bacon! I can’t wait to try it.
Cooked this today, and I must say it was fabulous!!! Added to our favs!! I also could have eaten the squash after the simmering in the skillet, so now I have a new way to cook squash. THANKS AGAIN!!
You are so welcome! I’m SO glad y’all are enjoying it!
This look like a winner to me. I don’t have any squash but I am putting it on the grocery list for next week! Thank you!!
Wonderful! I hope you enjoy it!
What’s a Southern kitchen without a squash casserole recipe?
Looks great, Stacey!
This is a delicious casserole and have been fixing it for years minus the eggs because my son-in-law has a egg allergy. A quick tip on the bacon … cut bacon in small pieces then freeze in individual containers when crisp bacon is needed pull a container from freezer, thaw (in microwave if necessary), the fry until crisp.