The Best Yellow Squash Casserole Recipes

YELLOW SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Coat a 9x9 square baking dish with nonstick spray; set aside.
• Using a mandolin (if possible) slice the squash into 1/8-inch thin rounds; transfer to a large bowl.
• In a large skillet, sauté bacon over medium heat until starting to get crispy, about 6 minutes. Add in the onion and continue to cook until soft and translucent, about another 2-3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds. Season with a sprinkle of salt and pepper. With a slotted spoon, transfer mixture to the bowl with the squash.
• In a small bowl, mix together the crushed crackers and cheese; add half of the mixture in with squash and bacon. Stir gently to combine.
• In another bowl, whisk together the eggs, milk, salt, pepper, and melted butter. Pour over the squash. Mix to combine, making sure all the squash slices get coated.
• Spread into the prepared pan; sprinkle with the remaining cracker and cheese mixture. Dot with the cold butter bits.
• Bake until lightly browned, 25-30 minutes. Let sit for a few minutes before serving and enjoy!

THE BEST YELLOW SQUASH CASSEROLE

Steps:

• Preheat your oven to 350°. Spray a medium casserole dish with vegetable cooking spray, such as Pam.
• Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.
• Meanwhile, in a medium skillet, melt 3 TB of the butter over medium-low heat. Stir in the onion and cook slowly until very tender and translucent, 6-8 minutes. Add the garlic and cook for another minute or so. Place the mixture into a mixing bowl.
• Wipe out the skillet with a paper towel and return it to medium-low heat. Add the remaining tablespoon butter; melt. Stir in 1/2 cup of the cracker crumbs and cook for a minute or so, until crumbs are golden brown. Put them on a small plate lined with paper towels to drain.
• Now drain the squash mixture. Mash vegetables slightly with a fork or potato masher. Spoon the squash into the mixing bowl with the onions. Stir in the rest of the uncooked cracker crumbs, the cheese and a dash or two of Tabasco. Salt and pepper to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted crumbs over the top.
• Bake the casserole, uncovered, for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.