Cheesy Yellow Squash CasseroleDec 17, 2020
It’s that time of year to enjoy warm, comforting casseroles that are sooo satisfying even the non-low carb friends and family will approve!
For the squash mixture:
- 3 tablespoons salted butter
- 1 medium red onion, diced
- 5 cups yellow squash, chopped
- 1 teaspoon onion powder, divided
- 1 teaspoon sea salt (I always use Redmond Real Salt)
- 1 tablespoon fresh chives, chopped
- ¾ cup Avocado Oil Mayo (Primal Kitchen)
- ¾ cup Sour Cream
- 1-1/2 cups shredded Sharp Cheddar Cheese
- Avocado Oil spray
For the topping:
- 1 tablespoon salted butter, melted
- ½ tablespoon fresh chives, chopped
- 1 cup Pork Panko
- Preheat the oven to 350 degrees. In a large sauté pan over medium/high heat, add the butter, onion, squash, ½ teaspoon onion powder, and salt. Sauté until squash is tender.
- While the squash is sautéing, in a separate bowl add the chives, mayo, sour cream, sharp cheddar cheese, and ½ teaspoon onion powder. Mix until fully combined.
- When the squash is cooked, add the mayo mixture to the squash and mix well.
- Spray a baking dish with avocado oil spray and add the squash mixture to the baking dish.
- Prepare the topping. In a small bowl, add the melted butter, chives, and pork panko. Give it a good toss and then sprinkle over the top of the squash mixture.
- Bake for approximately 25-30 minutes until the top is browned and bubbly.
- Remove from oven and allow to cool for 15 minutes. Enjoy!
Nutrition Per Serving: 256 Calories, 25.4g Fat, 6.3g Protein, 7.3g Carbs, 1g Fiber, 6.3g Net Carbs
Note: To lower calories for the recipe, you can reduce the amount of butter used and cut the mayo, sour cream, and cheese amount in half.
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