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!!
- 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
- 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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