Every year gardeners plant yellow squash, then dread the task of finding ways to use this vegetable up. I like to can, dehydrate, and freeze mine. How you preserve yellow squash determines how it should be used, and with canned squash a casserole is the perfect option.
I use bacon a lot in my cooking, and this casserole is no exception. You won’t find “cream of” soup here – it’s all fresh pantry staples. Raw squash can be used too, but I really enjoy the convenience of my canned squash with this recipe. I will include instructions for both.
Somehow this is light tasting, while still being comfort food. I make yellow squash custard casserole with bacon for potlucks, and just served as a side to pork barbecue sandwiches.
Yellow Squash Custard Casserole With Bacon
1 quart of canned yellow squash, or 2 pounds of fresh squash
2 eggs, beaten
4 TBSP melted butter
1/2 cup milk
1/3 cup chopped onion
1 TBSP dried parsley, or 2 TBSP fresh chopped parsley
2 TBSP sugar
1 tsp salt
1/4 tsp black pepper
1 cup unseasoned bread crumbs (I used panko)
1/2 cup cheddar cheese
1/2 cup Gruyere or white sharp cheddar (you can use all yellow cheddar if that’s all you have)
4 strips of bacon, crisped
If using canned squash, drain and place in 8×8 casserole and mash up a bit. If using fresh, boil squash and cook two minutes or until wilted, and drain. Place in casserole and mash up until chunky.
Combine eggs, butter, milk onion, parsley, sugar, salt and pepper.
Pour over the squash and mix.
Put one layer of cheese, then bread crumbs, and then another layer of cheese.
Bake at 375 for 30 minutes or until brown on top. When done, sprinkle with bacon.