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!!
Recipe Card
Squash Casserole
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 ounces 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
- Prepheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- 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 the prepared casserole dish.
- Top with crushed crackers and pats of butter.
- Bake for 35 to 40 minutes, or until casserole is browned and bubbly.
Please note:
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Just wondering if cooking the squash in water then draining them and using a potato masher making sure to get all water out. ? Thanks
You could certainly do that, but the squash will lose its texture. I often cook it, then just drain it in a colander.
Oh my stars!!!!! Stacey, you are the best!!!!! I’ve made squash and onions – but add bacon – OUT OF THIS WORLD!!!! Thank you!!! I’m so glad I found your blog – you’ve taught me a lot!! My family thanks you too!!!! LOL
Ha! Thanks so much, Theresa!
OMG, Stacey! I just went to Amazon to order your cookbook, and the price is $121.84!!!! Is this correct? I mean, I can’t afford that and who can at that price for a cookbook. I’m sure it’s fantastic, but at that price, it will have to have gold pages. I’m very disappointed. I love your recipes and have subscribed to your blog, so what is the alternative to buying your cookbook?
Hey Dana! The book is sold out and unfortunately some folks are online selling used copies at completely ridiculous prices! On Ebay it’s even listed at $199.99! Please don’t buy that. I’m working with my publisher now and we hope to have more available very soon!
Can you make this the day before and then bake next day?
Yes, just save the topping and put it on right before baking.
I was looking for a way to use up a freezer full of butternut. I don’t think this recipe was meant for that, but I gave it a try. I count on you for easy reliable and tasty recipes. This worked beautifully. I subbed parmesan as I thought it more compatible with butternut. Thank you for sharing another keeper. I am certain that when I make it the way you suggest, it will be even better.
Thanks so much for the confidence, Leslie! So glad it turned out great for you!
Was given some squash, found this recipe, oh my, can’t wait to try it. Just sent hubby to store for cheese. Lived in Tn and SC for years. Always fried my squash. This sounds great.
Hope you enjoy it, Doris!
I was looking for a recipe to use for all the squash we have from the garden and this was a definite winner! My family loved it! The bacon added a wonderful flavor. I really enjoy your website, thank you for another great recipe to make for my family!
Thanks so much, Tiffany! I’m so glad y’all enjoyed it!!
I tried this last night and used Ritz brand bacon flavored crackers. Oh. My. Goodness.
What a GREAT idea!!
This looks so good do you think I could freeze this ?
Are you wanting to freeze it before or after it has been baked?
Stacy,
My daughter-in-law told me about your website via the sticky buns, which my family can’t get enough of. I’m making them every week! Browsing the recipes on your site, I have many that I can’t wait to try. I lived in the South for many years, and cook Southern more than Yankee,
even though I had to move North of the Maxon-Dixon. Really appreciate your site.
i also lived in Cajun country of Louisiana, west of Baton Rouge. Still try to replicate their gumbo. Which my Cajun mother-in-law only made with a dark roux (no file) and we plopped creamy potato salad smack-dab in the middle of her chicken/sauage gumbo. Ever hear of that?
Deb
Thanks for your sweet words, Deb! I’ve never heard of potato salad in gumbo, but I think it sounds great!! Please let me know if you ever have any questions or anything!
Stacey, I don’t have scales to weigh the squash. Can you tell me approximately how many cups of squash this would be? Thanks!
Depending on how the squash is cut, I would guess around 4 cups.
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.
Great tip!! Thanks for sharing!
What’s a Southern kitchen without a squash casserole recipe? 🙂 Looks great, Stacey!
Thanks, Jackie!
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!
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 has to be good … it has bacon! I can’t wait to try it.
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!!
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”.
Squash casserole with bacon!!! Yum…sounds so good!
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!
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. 🙂
poppycock…I have been crisping bacon up with onions forty five years and never have a problem. Some people just have to make things hard.
🙂