Today I'm making yellow squash casserole. This casserole recipe goes perfect as a dinner side especially with roasted chicken. This is gonna be good!
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INGREDIENTS
4 medium (1 1/2 lbs / 680 g) yellow squash sliced 1/4 inch thick
6 oz (170 g) smoked bacon diced (optional)
1 small onion diced (128 g)
1/4 tsp salt
1/2 tsp black pepper
1/4 cup (59 mL) water
1 large egg
1/4 cup (57 g) mayonnaise
6 oz (200 mL) heavy cream
4 oz sharp cheddar cheese (shredded)
1 oz (28 g) grated parmesan cheese
(divide parmesan between cream mixture and topping)
20 Ritz crackers crushed
2 Tbsp (28 g) unsalted butter melted
**extra butter to grease baking dish
- In a cold pan add diced bacon, then turn on heat to cook
- Once bacon is cooked, remove rendered bacon grease
- Now add small diced onion to same pan with bacon and sauté until softened
- Add sliced yellow squash, 1/4 tsp salt and 1/4 tsp pepper to pan and cook with onion and bacon for 3 to 5 minutes on a medium heat
- Next add water to help deglaze pan, cover with a lid, lower heat and simmer for 10 minutes or until squash is cooked and softened
- Set aside to cool for at least 15 minutes or until needed
- In a large bowl add egg, heavy cream, mayo, 1/4 tsp black pepper, shredded sharp cheddar cheese, half of the grated parmesan cheese and combine well
- In a separate bowl add crushed crackers, the other half of parmesan cheese, melted butter and mix
- Remove any liquid from cooled squash, then add to bowl of cream mixture and combine well
- In a buttered 8 "x 8" square baking pan or at least 1.7 quart baking dish add squash mixture, then top with crushed cracker mixture
- Bake UNCOVERED in a preheated oven at 350ºF / 176ºC for 25 to 30 minutes or until the casserole is golden brown and bubbling
- This casserole easily serves 4 to 6 side servings
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