Cheesy Squash Casserole with Bacon

Ingredients

• 1 small onion, finely chopped
• 5 strips bacon, coarsely chopped
• 2 pounds yellow squash, thinly sliced
• 2 cloves garlic, minced
• 2 large eggs, beaten
• 8 ounces sour cream
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese
• 1 sleeve buttery crackers (like Ritz), crushed (about 32 crackers)
• 3 tablespoons butter, melted

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and lightly spray a 9×13-inch baking dish with nonstick cooking spray.

2. Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp, about 10-15 minutes. Remove the bacon from the pan and drain on paper towels, keeping the rendered bacon grease in the skillet.

3. Sauté Onions and Squash: In the same skillet with the bacon grease, add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant. Add thinly sliced yellow squash and sauté for 10 minutes, stirring occasionally, until tender.

4. Prepare Egg Mixture: In a large bowl, combine beaten eggs, sour cream, salt, pepper, and shredded cheddar cheese. Mix until thoroughly combined.

5. Combine Ingredients: Add the cooked squash and bacon mixture to the bowl with the egg mixture. Mix well to combine all ingredients evenly.

6. Assemble and Bake: Transfer the mixture into the prepared baking dish. In a small bowl, combine crushed buttery crackers with melted butter, tossing until evenly coated. Sprinkle the cracker mixture evenly over the top of the casserole.

7. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the casserole is golden brown and bubbly.

8. Rest and Serve: Allow the casserole to rest for about 5 minutes before serving.

Enjoy this delicious squash and bacon casserole straight from the oven!