Ingredients

The following ingredients have 6 Servings
  • 2 pounds yellow squash (thinly sliced, about 1/8-inch thick)
  • 4 slices bacon (cooked, drained and crumbled)
  • 2 tablespoons reserved bacon grease
  • 6 ounces shredded sharp cheddar cheese (1-1/2 cups divided)
  • 24 Ritz crackers (crushed)
  • 1/2 cup chopped Vidalia onion (can substitute another sweet onion)
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon unsalted butter (melted)

Instruction

  • Preheat the oven to 350 degrees F.
  • Add the bacon to a cold, 10-inch, cast-iron skillet over medium-low heat and cook for about five minutes or until the fat starts rendering out of the bacon. Turn the heat up to medium and cook, frequently turning, for another five to six minutes or until the bacon is browned and crispy.
  • Remove the bacon and drain it on paper towels. Set aside. Leave the grease in the skillet.
  • Add the onion and cook for one to two minutes. Add the squash, plus kosher salt and pepper and cook and stir for eight to ten minutes or until the squash is tender.
  • While the squash is cooking, combine the crushed crackers with one-half cup of the shredded cheese and one tablespoon of melted butter in a medium-size bowl. Mix well and set aside.
  • Remove the skillet from the heat and pour the squash and onion in a colander. Use a paper towel or wooden spoon and gently press down to remove any excess liquid.
  • Wipe out the skillet with a paper towel and add the squash mixture. Top with one cup of shredded cheese and the crumbled bacon. Stir to combine and spread out evenly.
  • Sprinkle the cracker mixture evenly over the top and bake for 30 minutes or until the casserole is bubbly and the topping is golden brown.
  • Serve immediately.