The origin of this recipe was using leftover items and items already in your pantry. It is a take-off from an older recipe with much more fat. This lightened-up casserole is the perfect way to use summer squash. It’s very flavorful with a mix of fresh onions and bell peppers. Topped with crispy Panko crumbs and gooey melted cheese, it’s the perfect balance of texture and taste. A great side dish for summer.

Creamy, cheesy, and topped with a buttery cracker crust, this squash casserole is a comfort food classic that’s especially welcome during summer squash season. It’s one of the best ways to use up an abundance of garden squash.

How to make Summer Squash Casserole

Ingredients

• 5 cups chopped yellow or summer squash
• 1 medium vidalia (or other sweet) onion, chopped
• 1/2 medium sweet red pepper, chopped
• 1/2 medium sweet yellow pepper, chopped
• 5 slices turkey bacon, diced
• 2 teaspoons olive oil
• 1 tablespoon light butter
• 2 teaspoons bacon fat (optional)
• 1 teaspoon Mrs. Dash Garlic and Herb Seasoning
• 1 teaspoon granulated sugar
• 1/2 cup no-sodium, reduced fat chicken broth
• 2/3 cup Panko bread crumbs
• 1 cup reduced fat sharp cheddar cheese

Directions

1. Heat Dutch oven, or deep pan, over medium heat. Spray with olive oil, or use about 2 teaspoons to lightly coat the bottom of the pan. Brown the turkey bacon. Remove from pan and drain on paper towels.
2. Add the light butter and some bacon fat if desired. Saute the onion and red and orange peppers until soft.
3. Add the sugar and Mrs. Dash Garlic and Herb seasoning.
4. Add the squash and the chicken broth.
5. Stir to combine all ingredients. Cover the pan and simmer for 25-30 minutes or until the squash is tender.
6. Remove the lid and simmer until almost all liquid has evaporated. Add diced bacon to the mixture.
7. Heat oven to 350 degrees. Scatter breadcrumbs over vegetables. Bake for about 10 minutes or until the crumbs are well browned.
8. Put cheese evenly over the browned crumbs. Return to oven until cheese is melted but not browned.