Cheesy Southern Yellow Squash Casserole takes the lowly squash to new levels with this simple to make recipe. It doesn't have any eggs, sour cream or mayonnaise often found in squash casseroles. Rather, it's flavored with just onions, bacon and cheese.
Preheat oven to 350° F.
Boil squash in water salted with 2 teaspoons of Kosher salt until tender, about 5 minutes. (See Tip 6)
Drain well in wire mesh colander. When cool, press squash with paper towels to squeeze out as much water as possible. (See Tip 7)
Combine crushed Ritz crackers with 1/2 cup of shredded Cheddar cheese. Set aside.
Heat reserved one tablespoon of bacon grease in 12-inch skillet over medium heat. Add onion; sauté until tender, 5 to 7 minutes. (See Tip 2)
When onion is tender, add squash, 1 cup of Cheddar cheese, crumbled bacon and pepper to onions; stir to combine. Correct the seasonings.
Transfer squash mixture to 2 1/2 quart casserole dish that has been sprayed with nonstick vegetable spray. Sprinkle on Ritz/Cheese mixture; dot with 1 tablespoon of butter.
Bake in preheated 350° F oven for 30 minutes or until squash mixture is bubbly and the top is golden brown.
Yield: 6 servings. (See Tip 8)