|Yellow Cheddar Squash Casserole before going into the oven|
|Yellow Cheddar Squash Casserole (cooked)|
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
1/4 cup milk, half-n-half or cream
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) with a pastry/dough blender. 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.
Did you hear that? My stomach just growled! Looks amazing. I'll be adding this to the menu this week. :) Can't say it enough...just love your website.
LOL, Cindy! I hope you enjoy it and thanks so much for your kind words! :-)
Just a confirmation question. When you say yellow squash, do you mean the long summer squash?
Hi Pat -- Yes the summer squash -- sometimes straight and sometimes "crookneck" (zucchini's yellow cousin). :-)
Hi. I am new to grain free, but love all of your information. I just ordered your book and can't wait to get it. I have made some cookies from the Wheat Belly book, followed the recipes to the letter, but they both fell apart. Can anyone help? Thanks so much.
Hi Cheryl -- not sure why the WB book cookies fell apart on you since I have not made those before. Have you tried making mine yet? If you do, let me know how they turn out for you. Maybe someone else that has tried the cookies you are talking about may chime in when they read your comment. :-)
Hey GGC! Made your squash casserole tonight and it was a hit! Thanks for your posts (:
Hi Leslie -- So glad you liked it! The leftovers are great reheated, too! :-)
Post a Comment