This easy recipe for gluten free summer squash casserole is made with sour cream and cheddar cheese. This is a great creamy side dish with dinner. I used zucchini and yellow summer squash in this baked hot dish.
1 pound Yellow Squash, seeds removed and cut into 1/2 inch chunks
1 pound Zucchini, seeds removed and cut into 1/2 inch chunks
2 Tbsp. Unsalted Butter
1 medium Yellow Onion, diced
1 Tbsp. Minced Garlic
1 1/2 cups Cheddar Cheese, grated
1/2 cup Sour Cream
1/4 cup Mayonnaise
2 large Eggs, beaten
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
1 1/2 cups Gluten Free Bread Crumbs
Preheat your oven to 350 degrees.
In an oven safe pan or cast iron skillet on medium heat add butter and allow to melt. Add the diced onions and cook until they're almost translucent. Add the minced garlic and cook 1-2 minutes more.
Add the diced yellow squash and zucchini to the onion mixture. Saute on medium heat until the squash starts to soften and the onions are completely translucent.
Add the eggs to the skillet and mix around until they are creamy and mixed into the vegetables. Add 1 cup of cheddar cheese, sour cream, mayonnaise, salt, pepper and 1 cup of gluten free bread crumbs. Stir thoroughly until everything is mixed together.
This mixture will be very thick and almost paste like. This will allow for the squash to continue to cook down in the oven and release water.
Top the mixture with the other 1/2 cup of cheddar cheese and 1/2 cup of gluten free bread crumbs.
Bake at 350 degrees for 45-50 minutes. The edges will be bubbling, the cheese will be melted and the top will be slightly browned when the casserole is done.
At this point, I like to turn my broiler on high and broil the casserole for 1-2 minutes. This will brown the top and give it a bit of crunch. Watch the casserole very closely as the browning will happen quickly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, meals, dinner, side dish, casserole, vegetables, cast iron skillet