Yellow Squash Casserole
This is an Induction friendly squash dish you’re sure to love if you like yellow squash like we do. this dish is very rich and creamy. Suitable for all phases of Atkins and Keto diets. It is not suitable for Primal-Paleo.
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INGREDIENTS:
12 oz. yellow squash
1 oz. chopped red pepper or pimiento
1 oz. chopped green pepper
1 oz. chopped onion
1 egg, beaten (can be left out, but is calculated below in stats)
1/4 c. mayonnaise
1/4 tsp. salt
1/4 tsp. black pepper
3 oz. grated cheddar cheese
1/4 c. butter
Melt butter in glass casserole dish. In the meantime, coarsely chop all vegetables (by hand or in food processor). Please note, the finer the veggies are chopped, the faster this dish will cook. Pour chopped veggies into a mixing bowl. Now add remaining ingredients but hold out a little of the cheese to use as a topping. Stir well to blend. Pour mixture into the butter-filled baking dish. Top with the reserved cheese. Bake around 30 minutes at 350º or until veggies appear to be nice and tender when you stick a fork in it.
NUTRITIONAL INFO : Makes 4 servings, each contains:
345 calories
32.8 g fat
5.5 g carbs, 1.3 g fiber, 4.2 NET CARBS
11.58 g protein
145 mg sodium
Buttoni's Low-Carb Recipes 
can this be frozen?
Well, Angie, you can freeze any vegetables, but those with a lot of water in them, like pumpkin and yellow or zucchini squash, upon defrosting that water can bleed out and ruin a dish IMHO. As you well know, they even bleed water into the dish the FIRST time you bake it. But as long as you are aware of this and try to drain it carefully off the bottom of the dish after defrosting and before rebaking, most things come out OK, just less exciting than the first time they were served. That said, they do lose something in the freezing for me so I never freeze high-water vegetable casseroles.
My mom made up a recipe that is almost identical to this many many years ago… its totally YUM!!
Well I hope you’ll try my carbed-down version then. Sounds like it’s got your name on it, KimH. 🙂
Peggy a question totally unrelated to this recipe. Going to save it looks delicious. For a quick meal sometimes, are the Amy’s organic frozen items okay. They say they are all natural, tried the sundried pizza, and the vegetable lasagna, and also the organic burrito, they all taste pretty good. I maybe should not post this here but did not know anywhere else to ask you.
Peggy, I’m just not familiar with them. As always, reading the “ingredients” listing usually tell much more than the numbers label on foods. Most, and I repeat MOST, commercially prepared foods have unacceptable ingredients: modified food starch, MSG, carageenan, flour, sugar, dextrose, high fructose corn syrup and things we tend to avoid. But if it looks like something is the pure food, with only salt and pepper, good fats I would say those foods are acceptable. But they are few and far between, Peggy.
about what size casserole dish does this fit? 🙂 I got enough yellow squash to nearly triple this recipe, planning on doubling it.
It fits an oval 11″ baking dish, but it isn’t too deep in the pan. So if you’re doubling the recipe, I’d use a 9×13 baking pan. 🙂
I had this for lunch today. Delicious! Am having leftovers for dinner tonight too 🙂
That’s one of those dishes that gets better each time it’s reheated. Happy dinner to you!
Oh my gosh, this was great. Sooooo good. You have to make this , delicious . Thanks for this recipe , I look forward to trying others. Thanks
So glad you liked this, Cathy. It’s rich, but good! 🙂