Description
This creamy squash casserole features tender squash, savory bacon, and sweet caramelized onions baked to golden perfection. It is a rich and satisfying dish perfect for any meal.
Ingredients
Scale
- 2 pounds yellow squash, thinly sliced
- 6 slices bacon, chopped
- 1 large onion, thinly sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Add the sliced onion to the skillet with the bacon fat. Cook over medium-low heat, stirring occasionally, until the onions are soft and caramelized, about 10-15 minutes.
- In a large bowl, combine the sliced squash, cooked bacon, caramelized onions, heavy cream, Parmesan cheese, salt, and pepper. Mix well to combine.
- Pour the mixture into a 9×13 inch baking dish. If desired, sprinkle the breadcrumbs evenly over the top for a crispy crust.
- Bake for 30-35 minutes, or until the casserole is bubbly and the squash is tender.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- For extra flavor, consider adding a pinch of nutmeg to the cream mixture.
- You can use different types of squash, such as zucchini or a mix of summer squashes.
- If you prefer a thicker casserole, you can add 1-2 tablespoons of flour to the cream mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg