Summer Squash Casserole With Bacon Food

ZUCCHINI AND SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
• Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
• Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

SKILLET SUMMER SQUASH

Steps:

• Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
• Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

OLD-SCHOOL SQUASH CASSEROLE RECIPE

Steps:

• Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
• Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
• Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

MAMA'S SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
• Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
• Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

SUMMER SQUASH CASSEROLE

Steps:

• Peel and de-seed squash.
• Cut into large cubes and boil until tender.
• Mash thoroughly and add butter, egg, onion, salt, pepper and crackers.
• Place in buttered casserole dish.
• Sprinkle grated cheese on top.
• Bake at 350 degrees until bubbles appear on edge, about 25 minutes.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the squash to the skillet, arrange in a single layer and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the squash begins to soften and are golden brown spots, about 5 minutes. Transfer to the colander. Repeat 2 more times using 2 tablespoons of butter for each batch and sprinkling with 1/2 teaspoon salt and few grinds of pepper. Transfer each batch to the colander.
• Add 1 tablespoon butter to the skillet along with the pepper and onion and cook, stirring occasionally scraping up any brown bits, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes then fold into the squash. Transfer the mixture to a 2-quart casserole dish.
• Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Fold in the Cheddar, thyme and chives. Pour over the squash making sure that some of the mixture sinks down to the bottom.
• Microwave the remaining tablespoon of butter in a medium bowl until melted. Fold in the crackers and hot sauce. Sprinkle evenly over the squash. Bake until the eggs are cooked through and the crackers are golden brown, 30 to 35 minutes. Let sit for 10 minutes before serving.

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.

CHEESY SUMMER SQUASH CASSEROLE

Steps:

• In a small saucepan, combine squash, onion and 1/4 teaspoon salt. Cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until squash is crisp-tender, about 2 minutes. Drain., In a small bowl, whisk the egg, mayonnaise, sugar, pepper and remaining salt until blended. Stir in cheese and squash mixture. Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top. , Bake, uncovered, at 350° until golden brown and bubbly, 25-30 minutes.

SUMMER SQUASH AND BACON GALETTE

Steps:

• For the dough: Combine the flour, sugar and 1/2 teaspoon salt in a food processor and pulse until mixed. Add about a third of the chilled butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 2 tablespoons ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out onto a work surface and pat together into a flat disk about 1/2-inch thick. Wrap tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
• For the galette: Adjust an oven rack to the lower third position and preheat the oven to 400 degrees F.
• Toss the yellow squash and zucchini with 3/4 teaspoon salt in a bowl. Let sit for 15 minutes to draw out a good amount of water from the vegetables.
• Meanwhile, lay out the bacon slices in a large skillet. Place over medium heat and cook partially, flipping occasionally, to render out some fat but not to brown or crisp up, about 5 minutes. Transfer to a cutting board; let cool slightly, then cut into 1/2-inch pieces. Reserve the bacon fat in the pan.
• Pat the squash slices dry; place in a large bowl with the red onion slices and toss with olive oil, 1/2 teaspoon salt and a few grinds of pepper.
• Let the dough stand at room temperature for a few minutes until slightly softened. Roll out on a lightly floured surface into a 12- to 13-inch circle, about 1/8-inch thick. Transfer to an ungreased baking sheet. Sprinkle the mozzarella and Parmesan on the circle, leaving empty a 1 1/2-inch border all around. Fan the squash, zucchini and onions in a circle, then scatter the bacon on top. Fold up the edges of the dough, pleating, to overlap the filling. Brush the dough border with the egg wash. Drizzle any bacon fat over the filling.
• Bake until golden brown all over and the filling is bubbly, 45 to 50 minutes. Brush the galette with a little vinegar while still warm and serve.

SUMMER SQUASH CASSEROLE

Steps:

• Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
• Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
• Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

SUMMER SQUASH CASSEROLE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Cook the sliced squash and chopped onion in boiling salt water for 5 to 10 minutes. Drain well.
• In a large bowl, combine the soup and sour cream. Stir in the shredded carrot and mix thoroughly.
• Fold in the well-drained squash and onion.
• In a microwave-safe bowl, melt the butter, remove from microwave, and toss with the stuffing mix.
• Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2- to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
• Bake at 350 F until heated through, about 25 to 30 minutes.

GROUND BEEF SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 350°. In a skillet, cook beef, squash and onion over medium heat until the meat is no longer pink; drain. Add bread crumbs, salt, pepper and thyme; mix well and set aside. In a saucepan, melt 1/4 cup butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. In a greased 11x7-in. baking dish, layer half of the meat mixture and cheese sauce; repeat layers. Melt the remaining butter and toss with bread crumbs. Sprinkle over cheese sauce. Bake, uncovered, for 35 minutes or until golden brown.

EASY SQUASH CASSEROLE

Steps:

• Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
• Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
• Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
• Bake at 350°F for 30 to 35 minutes or until set.

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.

SUMMER SQUASH

Steps:

• Preheat a grill or grill pan.
• Finely chop a small handful of dill and mix with olive oil. Rub the mixture over the squash halves, and grill for 5 minutes. Flip and grill for a few more minutes on the other side.
• Cooking times depend on various factors most importantly the coal base and heat coming off those coals.

YELLOW SQUASH CASSEROLE

Steps:

• Preheat the oven to 400˚. Combine the squash and onion on a large tray. Drizzle with olive oil, and sprinkle with the salt and black pepper. Toss well to combine. Cook for 25 minutes, until the squash is slightly softened and has released its liquid. Drain the mixture through a colander. Press gently with paper towels to soak up any extra moisture. Let cool.
• Reduce the oven temperature to 350˚. Place the eggs in a large bowl and whisk. Add the sour cream, mayonnaise, cheddar cheese, thyme and black pepper and stir together. Gently fold in the squash and onions (they can still be warm when you fold them in, just be sure they're not piping hot). Transfer the mixture to a lightly-greased three-quart baking dish. Cover and bake for 20 minutes.
• In a small bowl, combine the melted butter, cracker pieces and parmesan cheese. Sprinkle in an even layer all over the top of the casserole.
• Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly. Let rest for 10 minutes before serving.

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.

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.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350*. Lightly grease a 2 quart casserole dish.
• Using a large skillet,fry the bacon over medium high heat until crispy and brown. Place on a paper towel to drain. Add the butter to the same skillet and melt over low heat. add the squash and onion and cook for about 10 minutes, stirring continually until soft and slightly browned. Remove from the heat and cool.
• Combine the mayonnaise, Parmesan cheese, eggs and 1/2 cup bread crumbs in a large bowl and whisk to combine. Add the squash mixture and basil, season with salt and pepper to taste and stir to mix.
• Spoon the casserole mixture into the prepared dish, sprinkle with the remaining 1/4 cup bread crumbs, and crumble the reserved bacon on top. Bake for about 40 minutes, until bubbling around the edges, puffy and slightly soft in the center.

SAVORY SUMMER SQUASH WITH BACON

Steps:

• Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
• Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
• Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish.
• Fry the bacon in a large skillet over medium heat until crispy. Remove from the skillet and place on a paper towel to drain. Add the butter to the same skillet and melt over medium heat. Add the squash and onion and cook and stir for about 10 minutes, until soft and lightly brown. Remove from the heat and let cool slightly.
• Combine the mayonnaise, Parmesan cheese, eggs, and 1/2 cup of the bread crumbs in a large bowl and whisk to combine. Add the squash mixture and basil, season with salt and pepper to taste, and stir to mix.
• Spoon the casserole mixture into the prepared dish, sprinkle with the remaining 1/4 cup bread crumbs, and crumble the reserved bacon on top. Bake for about 40 minutes, until bubbling around the edges, puffy, and slightly soft in the center. Remove from the oven and let sit for about 5 minutes before serving warm.
• This creamy, comforting squash casserole is the vegetable equivalent of mac and cheese, and it's great with all the same things, like Beer-Barbecued Brisket (page 194), Crispy Pork Chops (page 162), and Granny Foster's Sunday Fried Chicken (page 127).

GIGI'S SQUASH CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas Mark 4. Butter a 1 1/2- to a 2-quart baking dish.
• Add about an inch of water to a saucepan and heat over medium heat. Add the squash and onion to the pan and cook until tender. Drain off the water.​
• In a bowl, combine the condensed soup and sour cream and blend well.
• Add the well-drained sliced squash to the sour cream and soup mixture.
• Spoon the squash mixture into the prepared baking dish.
• Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.
• Bake on the lowest rack of the preheated oven for 20 minutes.
• Serve and enjoy.

SUMMER SQUASH CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Slice all vegetables and set aside. Slice squashes & tomatoes about 1/4-1/2" thick. Onions should be very thinly sliced.
• 3. Spray a large, oven-safe casserole dish or 13x9 baking pan with non-stick spray. Begin layering (lasagna style), first squash, then tomatoes.
• 4. Next, the onions and 3 strips of bacon.
• 5. Sprinkle with a pinch of the dried parsley, then a couple of Tbsp of the grated cheese. Salt and pepper to taste, being careful not to over salt as the bacon will add saltiness as well.
• 6. Continue layering as above finishing with a top layer of squash. Usually, depending on the size of your baking dish, there will be 2 complete layers, and then the final layer of squash. Top that layer of squash with remaining grated cheese, 4 slices of bacon, a bit of parsley, and a pinch of salt and pepper. Cover with aluminum foil, or casserole dish cover, and bake in preheated oven for about 35-40 minutes, or until squash is tender when checked with a fork.
• 7. Uncover and top with French's onions. Bake an additional 5-8 minutes until the top is golden brown.
• 8. Cut into squares with a sharp knife for easy serving.
• 9. *Make sure the skins on the squash or still tender and EASILY pierced with a fingernail. If not, the casserole will not be as soft and tender when cooked.
• 10. **To make this recipe vegetarian, omit the bacon and substitute imitation bacon-flavored bits (You'll need about a half cup) for in between the layers and the top. Also, in each layer, and on top, add 2-3 tsp. of soy-based "butter" in small dabs throughout the layers and top. It just does not taste the same without a little bit of "fat".

YELLOW SQUASH CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Slice the summer squash and place it in a medium saucepan (no need to peel or remove the seeds). Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, about 10 to 15 minutes.
• Meanwhile, peel and finely dice the onion.
• Drain the squash thoroughly; return it to the saucepan, and mash it. Taste the squash and add salt and pepper, as desired.
• In a bowl, whisk the egg and sugar lightly. Add the mayonnaise, chopped onion, 1/2 cup of the cheddar cheese, and 2 tablespoons of the melted butter. Stir to blend thoroughly.
• Stir the mashed squash into the egg and mayonnaise mixture.
• Butter a 1-quart casserole or baking dish. Spoon the mixture into the prepared casserole.
• Top the casserole with the remaining 1/4 cup of shredded cheese.
• Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole.
• Bake for 40 to 45 minutes, or until bubbly and lightly browned. Serve squash casserole hot.