Print Recipe
5 from 1 vote

Cheesy Squash & Tomato Casserole

Cook Time1 hr
Total Time1 hr
Servings: 4 -6
Author: [email protected]


  • 4 slices of bacon cooked crisp
  • 3 to 4 small to medium summer squash sliced about 1/4" thick
  • 1 Vidalia or other sweet onion (coarsely chopped)
  • 2 to 3 to matoes
  • Garlic salt
  • Kosher salt and freshly cracked black pepper
  • 2 cups of shredded cheddar
  • Olive oil to drizzle
  • Fresh basil for garnish, (optional)


  • Preheat oven to 350 degrees F
  • Butter a 9 x 9 inch baking pan, spread a layer of 1/2 of the sliced squash across the bottom of the pan and sprinkle lightly with garlic salt. Top with 1/2 of the chopped onion, and 1/2 of the sliced tomatoes. Add salt and pepper to taste, then sprinkle 1/2 of the bacon on top. Finally cover it with 1 cup of the shredded cheese.
  • Repeat this process again for the final layer. Topping with the remaining cheese and a layer of bread crumbs and add half of the shredded cheese. Repeat with another layer of squash, a light sprinkle of garlic salt, onion, tomatoes, salt and pepper, bacon, and all of the remaining cheese.
  • Bake uncovered, at 350 degrees F for about 1 hour, or until tender. Sprinkle top with basil if desired, and use a slotted spoon to serve.