|Before the topping has been added...|
|Topping has been added...|
|Close-up view of the topping...I scattered a little extra cheese on top of the crumbly topping...|
|Fresh out of the oven...|
|Here's another peek...|
Yellow Cheddar Squash Casserole
6 cups yellow squash, sliced
1/2 cup onion, diced
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon freshly cracked black pepper
Dash cayenne pepper, optional
4 tablespoons butter, divided
1 cup almond flour, divided
3 cups shredded cheddar cheese, divided
4 eggs, beaten (I used 2 eggs plus 1/2 cup Egg Beaters)
1/4 cup milk or half-n-half
3 tablespoons sour cream, optional
In a large non-stick skillet, saute yellow squash and onion in 2-3 tablespoons of butter (do not add water). Stir-fry until tender (cover for a bit, if necessary, to help cook it more quickly); transfer cooked squash and onions to a medium mixing bowl. In a separate bowl or glass measuring cup, beat eggs, milk, sour cream and add salt, pepper, cayenne to taste; set aside.
In a small bowl, mix 2 cups shredded cheddar cheese with 1/2 cup almond flour; toss with fork until well mixed. Add the almond flour/cheese mixture to the bowl of squash; toss and combine well. Pour beaten egg and milk mixture into the squash mixture and combine well.
In a separate small bowl, place remaining 1/2 cup of almond flour and remaining 1 tablespoon of butter. Cut butter into the almond flour (like you do when you make the topping for a fruit crisp). Once butter is cut in and the mixture is crumbly, add remaining 1 cup of cheddar cheese and cut into mixture until crumbly. Pour squash mixture into a lightly greased baking or casserole dish; top with the almond flour/butter/cheddar mixture and sprinkle with black pepper and paprika, if desired. Bake in a 375 degree oven for approximately 35 minutes, or until golden brown and done.
*Note - This is an updated version of my original grain free version of the casserole that I experiment with every time I make it. I think my updates make this delicious casserole even better. I made the following changes to the recipe because I realized I always added 6 cups of squash (the original said 5 to 6); I always end up adding in more cheddar cheese (the original had 2 cups; the new version has 3 cups); and I always sprinkle paprika on top, either before or after baking (paprika adds a beautiful deep golden color when used to dust the top of casseroles, etc. -- I think it's a grain-free cooks' best friend). You can add more or less cheese to the casserole if you prefer. Most regular squash casseroles use 1 to 1-1/2 cups of milk along with the egg mixture. I reduced the liquid to 1/4 cup of half-n-half in this grain free version because the almond flour doesn't absorb as much as the "52 Ritz crackers" that are in the original traditional recipe.