This Casserole makes a delicious meal | Yellow Squash CASSEROLE RECIPE

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese often costs less and melts similarly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and adds a similar salty flavor.

Slice the yellow squash into rounds.

In a cold pan, add chopped bacon and turn on the heat to cook until rendered.

Set the cooked bacon aside in a small bowl, saving part of the rendered fat for later use.

Leave some bacon fat in the pot and add chopped onion; sauté until fragrant and slightly translucent.

Add the sliced yellow squash and half a teaspoon of salt; sauté until wilted down.

Set the sautéed squash aside in a bowl.

Melt 2 tablespoons of butter in the same pot without washing it.

Sprinkle in 2 tablespoons of all-purpose flour to create a roux; cook for about a minute.

Add 1 cup of whole milk and a pinch of salt; let it simmer until thickened on medium-low heat.

Shred around 3 ounces of sharp cheddar cheese.

Crush 12 Ritz buttery crackers in a bag for the topping.

In a bowl, mix the crushed crackers with half of the shredded cheese and 1 tablespoon of rendered bacon fat; mix well.

Remove excess moisture from the sautéed squash.

In a bowl, combine the sautéed squash, cooked bacon, black pepper, the cream sauce, and the remaining cheese; mix well.

Transfer the mixture to a buttered small baking dish.

Top with the cracker and cheese mixture.

Preheat the oven to 375°F.

Bake uncovered for about 25 minutes until golden and bubbly.

Serve with a side salad dressed with a homemade vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens