Squash Casserole with Cheese and Bacon
Indulge in the ultimate comfort food with this rich and savory Squash Casserole with Cheese and Bacon! This hearty dish combines tender slices of yellow squash, crispy bacon, and a luscious homemade cheese sauce made with sharp cheddar and Parmesan for maximum flavor. Topped with golden, buttery panko breadcrumbs and baked to bubbly perfection, this casserole is a guaranteed crowd-pleaser. Ideal as a standout side dish or a cozy main, it’s perfect for family dinners, holiday gatherings, or potlucks. With its creamy texture, smoky bacon, and crunchy topping, this casserole strikes the perfect balance of flavors and textures. Don’t forget to finish with a sprinkle of fresh parsley for a pop of color!
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Recipe Information
Ingredients
- 4 medium (about 6 cups, sliced) Yellow squash
- 1 small (diced) Onion
- 2 cloves (minced) Garlic
- 6 slices Bacon
- 2 cups (shredded) Sharp cheddar cheese
- 0.5 cup (grated) Parmesan cheese
- 2 tablespoons Unsalted butter
- 0.75 cup (preferably panko) Breadcrumbs
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate, then crumble into pieces once cool. Reserve 1 tablespoon of the bacon grease.
In the same skillet, add the reserved bacon grease and olive oil. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
Meanwhile, slice the yellow squash into thin rounds. Steam or blanch the squash in boiling water for 3-4 minutes until just tender. Drain well and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk, stirring constantly to form a creamy sauce. Cook for 2-3 minutes until thickened. Remove from heat and stir in the salt, pepper, 1.5 cups of cheddar cheese, and 0.25 cup of Parmesan cheese until melted and smooth.
In the prepared casserole dish, layer half of the cooked squash. Sprinkle with half of the sautéed onions and garlic, half of the crumbled bacon, and half of the cheese sauce. Repeat with the remaining squash, onions, bacon, and cheese sauce.
In a small bowl, combine the breadcrumbs, remaining 0.5 cup of cheddar cheese, 0.25 cup of Parmesan cheese, and melted butter. Sprinkle the mixture evenly over the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Let cool for 5 minutes, then garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 16.6 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 508 mg | 39% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
