GLUTEN FREE YELLOW SQUASH CASSEROLE

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese often costs less and melts similarly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and adds a similar salty flavor.

Preheat the oven to 350 degrees Fahrenheit.

Spray a 1 quart baking dish with cooking spray or melted butter.

Wash, dry, and cut 3 small yellow squash into thin slices, leaving some seeds in smaller squash and removing them from larger squash.

In a small bowl, combine 1 egg, 1/4 cup sour cream, 1 1/2 teaspoons dried minced onions, fresh thyme (torn from the stem), salt, and black pepper. Mix well.

Add 1/2 cup shredded cheddar cheese to the mixture and mix again.

Pour the mixture over the sliced squash in the baking dish and mix everything together.

For the topping, pulse 1 1/2 slices of gluten-free bread in a food processor. Add some Parmesan cheese, garlic powder, and fresh parsley, and mix well.

Add 1 tablespoon of melted butter to the topping mixture and mix again before spreading it over the casserole.

Bake in the preheated oven for 30 to 35 minutes until the top is lightly golden brown and the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens