CHEESY BACON YELLOW SQUASH CASSEROLE

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Course Side Dish

Cuisine American

• 4 or 5 small to medium yellow squash unpeeled and sliced in round pieces
• 4 slices bacon cooked crisp, drained and crumbled (save drippings)
• 1/3 cup olive oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil or 1 1/2 teaspoons fresh chopped basil
• 1/2 teaspoon dried parsley or 1 1/2 teaspoons fresh chopped parsley
• 1/2 teaspoon minced garlic
• 2 teaspoons white granulated sugar
• 1 tablespoon bacon drippings
• 1/4 cup chopped onion I use purple onion but can use regular or green onions
• 1 cup White Cheddar Cheese-It Cracker crumbs could use Ritz or Cheddar Cheese-It Crackers
• 1 cup shredded cheddar cheese Can use cheese of your choice

• 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.