Melts in your mouth with the flavors of squash, bacon and cheddar cheese!
Combine squash and water to cover in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until squash is tender. Drain well and mash. Set aside.
Sauté onion in butter until tender. Combine onion, squash, ¾ cup cracker crumbs, cheese and remaining 5 ingredients.
Spoon into a lightly greased 2 quart casserole or an 11 x 7 inch baking dish. Sprinkle with remaining ½ cup cracker crumbs. Bake, uncovered, at 350 degrees for 45 minutes. Yield 6 servings.
Per serving: Calories 294 Fat 20.6g Cholesterol 115mg Sodium 497mg
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This casserole is so good! I only used 1 beaten egg and was out of pimentos, so left them out. Went perfect as a side with “Barbeque Meatloaf” that I found here at TastyKitchen.
This was a crowd pleaser, so thick and perfect tasting. Seconds were obtained round the table! Going in my permanent recipe box for sure. Thank you, amberl!
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Nancy on 2.23.2010
This was delicious, but I added more cheese than you called for. Okay, so WAY more cheese. Next time I will add more bacon, too. It added another layer of flavor. Leftovers today at lunch were even better. Thanks so much.
jessicolt on 2.3.2010
This was SO YUMMY and EASY!!!! I didn’t have bacon, so used browned hamburger and added a little sour cream in the mix. Excellent recipe!
srob on 9.25.2009
This is delicious! I am a squash addict so this was right up my alley! I have been eating it for 3 days straight now. Great recipe!