Ingredients

The following ingredients have 5 Servings
  • 2 pounds (about 4 cups sliced) yellow squash, rinsed and unpeeled
  • 4 slices bacon
  • 3 tablespoons butter, divided
  • 1 cup chopped Vidalia or other sweet onion
  • 1 teaspoon minced garlic
  • 1 heaping cup shredded Cheddar cheese
  • 1/2 cup whole milk
  • 2 large eggs, beaten
  • 1/4 cup mayonnaise
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1 sleeve Ritz crackers, crushed

Instruction

  • Slice the squash into rounds about 1/4 inch in size. Boil, steam or use your favorite cooking method to parcook the squash slices, or place into 4 cup microwave safe dish, add 1 tablespoon water, cover and microwave for 5 minutes. Stir, microwave for an additional 3 minutes or longer, until squash is soft and cooked through; transfer to colander to drain and set aside.
  • Preheat oven to 350 degrees F. Butter an 8 x 8 square baking dish or spray with a light coat of non-stick spray; set aside.
  • Chop up bacon and sauté in a large skillet until cooked but not crisp. Add 1 tablespoon of the butter and the chopped onion to the skillet, cooking until the onion is tender but not browned. Add the garlic and cook another minute.
  • Remove the skillet from the heat, add squash and toss.
  • Mix together the cracker crumbs and cheese; set aside.
  • In a separate large bowl, whisk the mayonnaise, milk, eggs, salt, pepper and Cajun seasoning, if using. Add squash and turn to coat well. Add ½ of the cracker and cheese mix and gently toss. Turn out into the prepared casserole dish.
  • Top casserole with the remaining crackers and cheese mix. Melt remaining butter and pour over the top of the casserole. Bake uncovered at 350 degrees F for 30 to 35 minutes or until bubbly and golden brown.