-Yellow Squash Casserole-
I am so looking forward to sharing this Trim Healthy Mama take on Yellow Squash Casserole!
Yellow Squash Casserole is my favorite casserole to have at Thanksgiving dinner.
However, with it being full of bread crumbs, it’s NOT on plan!
Sooooooo, this is what I came up with. And I am so happy to say IT’S GOOD!!
And if you trust my husband’s taste buds, he says it’s BETTER than the original!
This casserole feeds at least eight people.
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Yellow Squash Casserole
- Cook Time: 35
- Total Time: 35 minutes
Description
A delicious low carb, gluten free version of this Thanksgiving classic!
Ingredients
Scale
- 4 large yellow summer squashes chopped into chunks
- 1/2 an onion chopped small
- 1 medium carrot grated (this is optional)
- 1/4 cup of butter
- 1 8oz package of 1/3 less fat cream cheese
- 1/4 cup half & half or heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp poultry seasoning
- 2 cups of cheddar cheese
- salt & pepper to taste
- Filling & Topping
- 1 1/2 cup of almond flour
- 1/2 cup of parmesan cheese
- 2 tbsp. melted butter
- 1 tbsp. THM Gentle Sweet (or 1/2 tbsp. Truvia, or 2 tsp THM Sweet Blend, more for Xylitol or Erythitol)
- 1 tsp Italian Seasoning
Instructions
- Chop all vegetables.
- In a sauce pan, place the butter on medium and allow to melt and heat up.
- Mix in the squash and onion.
- Cook down for 5 to 7 minutes on medium.
- Add in the cream cheese & cream or half and half.
- Stir till melted and combined.
- Add in seasonings and mix.
- Add cheese and carrots.
- Preheat oven to 375 degress.
- Mix together the Filling and Topping ingredients.
- Reserve 1/2 a cup for the topping.
- Mix in the other part into the squash mixture.
- Place in a 2 quart baking dish.
- Sprinkle with the remaining topping.
- Bake for 30-45 minutes
Notes
- The Carrot is optional. I like the taste of it but it’s optional.
Nutrition
- Serving Size: 8
!
Oh oh oh YUM! Thank you!!
🙂
This sounds delicious! I need to make this soon!
Will the squash casserole be an S?
Yes, ma’am!
This looks delicious!!!! Quick question…how small are you chopping the squash? Thanks and I can’t wait to try it!!!
I cut the smaller end off and just chop it up and then I am cutting the squash down the middle and then down again. So you get 4 long pieces that I chop up into 1 inch or so bits.
Can you sub THM baking mix for the almond flour?
Hmmm… I think you could but use about 1/3 less!
If I need to double it, I’m guessing just double all ingredients, correct?
I believe that would work! 🙂
I will be bringing a casserole to my in laws’ and have a casserole crock pot. Do you think this recipe would do well in the crock pot?
hmmm… you can but you won’t have the more crunchy top. Putting it in the oven gives it more of a crunchier top.
I don’t have cream cheese. Could you sub more cream? Or do you think I could omit it?
Hmmmm… you could and maybe a touch more heavy whip too so it’s not so dry. The cream cheese gives it the creaminess!
Would you change anything if you were using frozen squash? The selection of yellow squash at our grocery store was pitiful so I bought a bag of sliced, frozen squash. I was thinking I should let it thaw and drain off the extra water.
I would just drain off the extra water and not cook as long!
Oh my.. Yummy yumminess.. Thank you Sarah for your amazing recipes.
I’m so happy you liked it!! 🙂
Wow I made this tonight and used coconut flour instead b/c of allergies and I wasted so much money. It was like pure dry bread crumbs. I was so sad b/c it sounded so good. And my topping was So dry it burnt. It didn’t get crunchy at all. Was it b/c of the flour? I thought I could sub out coconut for almond. I’m so confused. Any thoughts for this newbie? Thanks
Yes the coconut flour was the culprit… coconut flour would work but you would need to cut back the amount by quite a bit. And you would need to add more butter or liquid or it will be as dry as a bone. I am so sorry for your waste… 🙁 Coconut flour is one of those trial and error things I’ve had to work through. I would have used probably maybe a 1/4 a cup and mixed with parmesan cheese and more butter. Ugh. Coconut flour does not compare equally with almond flour at all! :-/
Thanks so much for your helpful reply. I will take note of this for sure. I have a lot to learn for sure. 🙂
You are so welcome!! You will get it!!
This was very expensive and very time consuming and very full of fat. However….the taste was amazing. I am going to revamp the whole thing and make is simpler, cheaper and less fat.
I’m so glad you liked the taste… this was a creation for Thanksgiving so I wasn’t too worried about the fat or cost. More of a special occasion dish. Thanks for your comment! 🙂
Does adding the gentle sweet or equivalent make this dish sweet? If so, can I leave it out?
A little sweet, yes you can leave it out! 😉
Have you ever frozen the yellow squash casserole? Don’t know whether to use my squash now while it’s fresh and freeze the casserole or if it would become watery.
I think it might be watery but you could drain the water off once it thaws and bake that way!
Ok so exactly what kind of squash do you use, the one that looks more like yellow zucchini or more like a butternut squash?
The yellow summer squash.
I’m making this for Easter dinner tomorrow. Excited to try it. Do you think it could be made in advance and then baked day of serving or would it get too mushy?
I am sorry for not getting back sooner. I do believe you can make ahead and then bake the day of!
Made this tonight and it was fantastic! Creamy and rich…never missed the carbs. I used 5 squash and it filled my 8×11 dish perfectly. This is a wonderful addition to my squash recipes!
I may be reading it wrong, but what is the “filling and topping” listed in the ingredient list?? Do you combine certain ingredients to make the filling and certain ingredients to make the topping – or is it another ingredient all by itself? Where would I find this? Thanks! I want to make it this week for Thanksgiving, it looks delicious!
I see how that could be confusing… basically it is used for both the filling and the topping. In the instructions I say to reserve some of the filling for the topping. 🙂
You say other vegetables ?? I only saw carrots mentioned..what other vegetables..sounds delish
Onions should be in there too and of course, the squash. 🙂
I was wondering how this would do to mix it up the night before. Then the next day add the topping and bake. Have you any thoughts on this?