Bacon And Squash Casserole Food

CHEESY BACON YELLOW SQUASH CASSEROLE

Steps:

• Slice squash and set aside. Cook bacon, drain and set aside saving drippings
• In a bowl combine and whisk together the olive oil, black pepper, salt, basil, parsley, garlic, sugar, bacon drippings and chopped onion. Pour over squash and toss to cover all the squash. Spread a layer of the squash in a 2 to 3 quart baking dish, sprinkle on half the cheese cracker crumbs, half the crumbled bacon and half the shredded cheese. Top with another layer of squash, cracker crumbs, bacon and cheese. Bake covered with foil in a preheated 350 oven for 50 to 55 minutes until squash is done.

BACON AND CHEESE SPAGHETTI SQUASH BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
• Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
• Grease a casserole dish.
• Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven until heated through, about 45 minutes.
• Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.

BACON TOPPED SQUASH CASSEROLE

Steps:

• Boil or Steam squash and onion until tender.
• Mash, then add salt and pepper.
• add butter, egg, 1 cup bread crumbs and cheese.
• Mix and place into a greased 1 quart casserole dish.
• Sprinkle with remaining bread crumbs and bacon.
• Bake at 350 degrees for 20 to 25 minutes.

WINTER SQUASH AND BACON CASSEROLE

Steps:

• In a large skillet, saute onion in oil until tender. Remove from the heat. Stir in the squash, bacon, cheese, sugar, salt and pepper. Transfer to a greased 8-in. square baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 350° for 20-25 minutes or until heated through and top is lightly browned.

SQUASH CASSEROLE WITH CHEESE AND BACON

Steps:

• Preheat oven to 350.
• Cut squash into cubes and boil with onion until tender. Drain well and mash.
• Add remaining ingredients, except for enough cheese and cracker crumbs to top, and mix well.
• Pour into buttered casserole dish and top with remaining cheese and cracker crumbs.
• Bake at 350 for 30 minutes or until brown and bubbly.
• Let stand 5 minutes before serving.

YELLOW SQUASH CASSEROLE WITH BACON

Steps:

• Slice squash about 1/4-inch thick; cook in boiling salted water until tender.
• Fry bacon until crisp; drain on paper towels. Crumble bacon and set aside.
• In bacon drippings, brown onions. Add butter, squash, eggs, salt and pepper. Cook, stirring, until eggs are cooked.
• In a 2-quart casserole dish, place half of the squash mixture. Sprinkle with half of the crumbled bacon and half of the shredded cheese. Top with remaining squash mixture, then bacon and cheese.
• Bake at 350° until hot and cheese is melted.

ZUCCHINI AND BACON CASSEROLE

Steps:

• Fry bacon leaving just enough grease to saute zucchini & tomatoes.
• (I use a big roasting pan so I only use one pan).
• Cook zucchini and tomatoes to desired doneness.
• Crumble cooked bacon into large pieces & add to zucchini-tomato mixture.
• Top with cheese. Let stand to melt.
• Now it is up to you if you mix the cheese in or just leave topped.
• Great the next day too.

BACON-SQUASH CASSEROLE

Steps:

• Cook bacon until crisp. Crumble and set aside. Cook squash in bacon grease until tender.
• Spray baking dish with cooking spray. Put layer of squash in bottom of dish, followed by tomatoes, cheese and bacon. Layer ingredients ending with cheese and bacon.
• Bake at 350 degrees F until cheese melted.

SOUTHERN SUMMER SQUASH CASSEROLE

Steps:

• Lightly brown bacon in large (3 qt) saucepan.
• Stir in onions when bacon is browned and cook over medium heat until clear.
• Add sliced summer squash and mix with bacon and onion.
• Allow squash to cook down stirring often.
• Grease large casserole dish on all sides.
• When squash is cooked, spoon out enough to cover bottom of casserole dish to about 2 inches with slotted spoon.
• Put 5 or 6 pats of butter and several dollops of sour cream or cream cheese (sour cream is easier to work with) on top of layer and cover with bread crumbs.
• repeat process with second layer, but do not put sour cream or cream cheese on top of casserole.
• Put casserole into 325 degree pre-heated oven uncovered and cook for 1 hour.

ACORN SQUASH WITH BACON

Steps:

• I like to buy the squash a month or two ahead of time to let it ripen, so that the squash turns yellow all the way around, not just on the bottom. That is when they are ripe. But if you didn't, don't let it stop you from making this recipe !
• Cut squash in 1/2 with the grooves.
• Remove the pulp with the seeds, and cut thin slice off back half, so the half lays steady-flat with out tipping, but try do not cut through the center.
• Place squash in greased oven proof pan.
• Place butter around edges of squash, and some in center, of each half.
• You will use 1 tablespoon for each half, more or less. This depends on how buttery you want it.
• Sprinkle with cinnamon, salt and pepper to taste, and then place bacon around edges of squash.
• Cover entire dish with foil, bake at 350 degrees, 45 minutes, or until done.
• To test for doneness, be careful when removing foil,steam will come out, fork test squash for tenderness, when done it will be soft all the way through, to skin.