Gluten-Free Classic Squash Casserole
Elevate mealtime with this Gluten-Free Classic Squash Casserole that combines the comforting flavors of fresh yellow squash, creamy sour cream, and rich cheddar cheese in one delicious dish. Perfect for family dinners or holiday gatherings, this recipe features a golden, buttery topping made with gluten-free cracker crumbs and Parmesan, ensuring everyone at your table can indulge. With simple preparation and wholesome ingredients like onion, garlic, olive oil, and a hint of paprika, this casserole delivers both flavor and nutritional value. Ready in under an hour, this gluten-free side dish strikes the perfect balance between a rustic classic and a contemporary dietary-friendly twist. Serve it warm to enjoy the bubbling cheesy goodness paired with a crispy, savory crust!
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Recipe Information
Ingredients
- 4 cups Yellow squash
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 3 tablespoons Butter (unsalted)
- 1 cup Gluten-free cracker crumbs
- 2 large Eggs
- 1 cup Sour cream
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with some butter or non-stick spray.
Slice the yellow squash into 1/4-inch thick rounds and chop the onion finely. Mince the garlic cloves.
In a large skillet over medium heat, add the olive oil and 1 tablespoon of butter. Once melted, add the squash and onion. Cook for about 10 minutes, stirring occasionally, until the squash is tender and onion is translucent.
Add the minced garlic to the skillet and cook for an additional 2 minutes until fragrant. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, beat the eggs. Then, stir in the sour cream, salt, black pepper, and paprika until well combined.
Add the cooled squash mixture to the bowl and gently mix. Fold in the shredded cheddar cheese.
Pour the mixture into the prepared baking dish and spread evenly.
In a small mixing bowl, combine the gluten-free cracker crumbs with the grated parmesan cheese. Melt the remaining 2 tablespoons of butter and add it to the cracker and cheese mixture, stirring until evenly coated.
Sprinkle the cracker and cheese topping evenly over the squash mixture.
Bake in the preheated oven for 25 minutes, or until the top is golden brown and the casserole is bubbling.
Allow the casserole to cool for a few minutes before serving to let it set.
Nutrition Facts
Calories |
2530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 5079 mg | 221% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 41.3 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1809 mg | 139% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
