Gluten-Free Classic Squash Casserole

Indulge in the comforting flavors of a home-cooked favorite with this Gluten-Free Classic Squash Casserole, a perfect balance of creamy, cheesy goodness and crunchy topping, all made gluten-free for everyone to enjoy. Featuring tender yellow squash sautéed with onions and garlic, this dish is elevated with a creamy blend of sour cream, eggs, and sharp cheddar cheese for a rich, savory base. Topped with a buttery mixture of gluten-free cracker crumbs and grated Parmesan, it bakes to golden perfection in just 35 minutes. This casserole is easy to prepare, requiring only 20 minutes of prep time, and is ideal as a side dish for family dinners, potlucks, or holiday spreads. Whether you're catering to dietary needs or simply craving a hearty, crowd-pleasing casserole, this gluten-free gem will win hearts at every table!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with some butter or non-stick spray.

Step 2

Slice the yellow squash into 1/4-inch thick rounds and chop the onion finely. Mince the garlic cloves.

Step 3

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.

Step 4

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.

Step 5

In a large mixing bowl, beat the eggs. Then, stir in the sour cream, salt, black pepper, and paprika until well combined.

Step 6

Add the cooled squash mixture to the bowl and gently mix. Fold in the shredded cheddar cheese.

Step 7

Pour the mixture into the prepared baking dish and spread evenly.

Step 8

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.

Step 9

Sprinkle the cracker and cheese topping evenly over the squash mixture.

Step 10

Bake in the preheated oven for 25 minutes, or until the top is golden brown and the casserole is bubbling.

Step 11

Allow the casserole to cool for a few minutes before serving to let it set.

Nutrition Facts

Serving size	(1326.9g)

Amount per serving	% Daily Value*
Calories	2530.1

Total Fat 182.8g	0%
Saturated Fat 94.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 740mg	0%
Sodium 5078.7mg	0%
Total Carbohydrate 166.2g	0%
Dietary Fiber 12.6g	0%
Total Sugars 41.3g
Protein 81.9g	0%

Vitamin D 127IU	0%
Calcium 1809.3mg	0%
Iron 8.3mg	0%
Potassium 1702.2mg	0%

*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.

Source of Calories

Fat: 62.4%

Protein: 12.4%

Carbs: 25.2%