My love for squash casserole goes back to my childhood days when my grandmother made southern style casserole topped with breadcrumbs or Ritz crackers. Celiac disease and gluten free living for several years sent us to squash roasted in the oven or cooked lightly on the stove. And we eat a lot of squash!
Because we were a bit tired of “plain” squash, this recipe for gluten free squash casserole saved the day!
Here’s how we did it:
6 cups fresh zucchini and/or yellow squash cut and chopped
1/2 to 1 medium onion – chopped
2 eggs (optional)
3/4 cups greek yogurt (we made our own SCD yogurt)
1/2 cup sour cream (optional)
1 1/2 cup shredded sharp cheddar cheese
1/4-1/2 teaspoon black pepper
3/4 teaspoon salt
1 can water chestnuts – chopped (optional)
3 slices gluten free bread
2 Tablespoons butter
- Preheat oven to 350
- Place chopped squash and onion in pot.
- Add 2 cups water to the pot
- Cook squash and onion on medium for 20-30 minutes or until soft
- Drain squash in a colander and move to large bowl
- Mix in sour cream, yogurt, 1 cup of cheese, and eggs
- Add salt and pepper
- Spray 8×8 baking dish with non-stick spray
- Pour mixture into baking dish
- Top with gluten free croutons (optional)
- Top with 1/2 cup cheese
- Bake for 30 minutes at 350
Gluten Free Crouton Topping:**
- Cut bread into small cubes
- Melt butter in a saucepan
- Add bread cubes to saucepan and cook until toasted.
** We avoid bread and often top this casserole with only cheese.
* We haven’t tried it yet but think chopped water chestnuts would be a nice addition to this recipe. What do you think?
If you are looking for variety for your squash or just want a squash casserole – this might be the recipe for you.