Yellow Squash Casserole with Bacon
Indulge in the comforting flavors of this Yellow Squash Casserole with Bacon, a creamy, cheesy side dish that’s perfect for family dinners or potluck gatherings. This recipe combines tender slices of yellow squash with crispy bacon, sautéed onion, and a rich cheddar and sour cream sauce, all topped with a golden panko-parmesan crust for an irresistible crunch. With just 20 minutes of prep time and simple pantry staples like garlic powder, black pepper, and olive oil, this casserole is as easy as it is delicious. Garnished with fresh parsley for a pop of color, it’s an excellent way to elevate humble vegetables into a crowd-pleasing dish. Whether served alongside roasted meats or as a star on your holiday table, this baked yellow squash casserole strikes the perfect balance of hearty and fresh.
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Recipe Information
Ingredients
- 4 medium-sized yellow squash
- 1 teaspoon salt
- 6 slices bacon
- 1 medium-sized yellow onion
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 0.25 cup parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set aside.
Slice the yellow squash into 1/4-inch rounds. Place them in a large pot of boiling water with 1 teaspoon of salt. Cook for 5 minutes until slightly tender, then drain and pat dry with paper towels.
In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet, crumble, and set aside. Reserve 1 tablespoon of the bacon grease in the skillet.
Chop the yellow onion finely. In the skillet with bacon grease, sauté the onion over medium heat until soft, about 3-4 minutes. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking continuously to prevent lumps, until the mixture thickens, about 3 minutes.
Remove the saucepan from heat and stir in shredded cheddar cheese, sour cream, garlic powder, and black pepper until smooth.
In a large mixing bowl, gently toss the cooked squash, sautéed onion, crumbled bacon, and cheese sauce until evenly coated. Transfer the mixture to the prepared baking dish.
In a small bowl, combine panko breadcrumbs, grated parmesan cheese, and olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
2370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 4675 mg | 203% | |
| Total Carbohydrate | 127.4 g | 46% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 58.7 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1885 mg | 145% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2673 mg | 57% | |
*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.
