Description
This gluten-free squash casserole is a comforting and flavorful dish perfect for any occasion. It uses simple ingredients and offers easy swaps for a celiac-safe meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups sliced yellow squash (about 2 lbs)
- 1 cup milk
- 2 large eggs, beaten
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the sliced yellow squash to the skillet. Cook, stirring occasionally, until the squash is tender-crisp, about 8-10 minutes.
- In a large bowl, whisk together the milk and beaten eggs.
- Stir in the gluten-free breadcrumbs, grated Parmesan cheese, salt, and pepper.
- Add the cooked squash mixture to the egg and breadcrumb mixture. Stir gently to combine.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until the casserole is set and golden brown on top.
- Let it cool for a few minutes before serving.
Notes
- For a dairy-free option, use unsweetened almond milk or coconut milk and omit the Parmesan cheese.
- You can substitute almond flour or a gluten-free flour blend for the breadcrumbs.
- Add a pinch of nutmeg for a warm spice note.
- Feel free to add cooked chicken or ham for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg