Bacon Cheddar Summer Squash Casserole
A comforting Southern-style casserole combining tender yellow squash, smoky bacon, sharp Cheddar, and a crispy Ritz cracker topping. Creamy custard binding keeps it moist while the buttered crackers turn golden and crunchy in the oven. Sweet Vidalia onions and a hint of Cajun spice add depth. Serve warm as a side dish at summer dinners, potlucks, or casual family gatherings. This version uses a mix of sauteed bacon and onion for savory backbone and mayo-egg custard for richness, making it heartier than lighter vegetable casseroles.
Ingredients
- 2 lb yellow squash, unpeeled, rinsed and sliced into 1/4 inch rounds
- 4 slices bacon, chopped
- 3 tbsp butter, divided, unsalted
- 1 cup Vidalia or sweet onion, chopped
- 1 tsp garlic, minced
- 1 cup sharp Cheddar cheese, shredded
- ½ cup whole milk
- 2 large eggs, beaten
- ¼ cup mayonnaise
- 1 ½ tsp kosher salt, or to taste
- ¼ tsp black pepper, freshly cracked
- ¼ tsp Creole or Cajun seasoning(optional)
- 1 sleeve Ritz crackers, crushedpanko or crushed saltinessame qtygluten-free/lower sodiumadds gluten
medium
Instructions
- 1
Slice squash into 1/4 inch rounds.
- 2
Microwave squash with 1 tablespoon water covered for 5 minutes, stir, then microwave 3 minutes more until soft. Drain in colander.
- 3
Preheat oven to 350F. Butter an 8x8 baking dish.
- 4
Chop and sauté bacon in large skillet until cooked but not crisp.
- 5
Add butter and onion to skillet, cook until tender. Add garlic, cook 1 minute.
- 6
Remove from heat, add drained squash and toss.
- 7
Mix cracker crumbs with cheese in a bowl.
- 8
In separate bowl, whisk together mayonnaise, milk, eggs, salt, pepper, and Cajun seasoning if using.
- 9
Add squash mixture to egg mixture and coat well. Fold in half the cracker-cheese mix.
- 10
Transfer to prepared dish. Top with remaining cracker-cheese mix.
- 11
Melt remaining butter and drizzle over top.
- 12
Bake uncovered 30 to 35 minutes until bubbly and golden brown.
Tips
Parcook squash until just tender but not mushy to avoid a waterlogged casserole. Drain thoroughly in colander so excess moisture doesn't prevent browning.
Use room-temperature eggs and mayo in the custard for smoother mixing and even cooking throughout the casserole.
Crush crackers into varied sizes: some fine for binding, some chunky for texture contrast in the topping.
Good to Know
Cover and refrigerate leftover casserole up to 3 days. Reheat covered at 325F for 15-20 minutes until warmed through.
Assemble casserole up to 8 hours ahead; cover and refrigerate unbaked. Add 5 minutes to bake time if baking from cold.
Serve warm as a side dish. Pairs well with grilled chicken, pork chops, or barbecue. Suitable for potlucks, summer dinners, and casual family meals.
Common Mistakes
Overcook squash before baking to avoid mushy texture and excess moisture.
Don't skip draining the squash thoroughly to prevent a watery casserole.
Avoid crisping bacon fully before sauteing with onion; it becomes too hard when baked again.
Don't assemble casserole with hot cooked squash; let cool slightly so eggs don't scramble.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
medium
General Alternatives
FAQ
Can I make this casserole ahead?
Yes. Assemble fully, cover, and refrigerate up to 8 hours before baking. Increase bake time by 5 minutes since it starts cold. Baked leftovers keep refrigerated 3 days.
What if I don't have Vidalia onions?
Any sweet onion works: Maui, Texas, or a regular yellow onion sauteed longer until deeply sweet. Sweet onions add mellow flavor; avoid sharp onions that overpower delicate squash.
Can I freeze this casserole?
Freeze unbaked assembled casserole up to 1 month wrapped tightly. Bake from frozen at 350F for 50-60 minutes until bubbly and brown, covering with foil if topping browns too fast.