Squash casserole may not be something you’ve had on your dinner table unless you grew up in the south. Mr. Meaty introduced me to squash casserole not long after we were married. I didn’t grow up down here really. I’m from everywhere and nowhere as my dad worked for the Air Force and we moved around quite a bit.
OG squash casserole is a tasty concoction of onions, cheddar cheese, sour cream and, of course, yellow squash. Neither Mr. Meaty nor I are really fans of yellow squash. It’s usually watery and bland and not that exciting. But, throw those beauties into squash casserole and we’re big fans.
I decided to tinker with perfection when we had four squash in our Misfits Market box recently. I thought, hey, I’ll add an extra kick of flavor, why not? So, I added a bit of curry. If you want traditional cheesy and still delicious southern squash casserole, just leave out the curry and you’re good!
I loved the curry flavor, Mr. Meaty liked it but said he nostalgically prefers the traditional casserole. You do you. I’ve listed the curry as an optional ingredient. I think you could add just about any of your favorite spices in that slot, too. Taco seasoning could be fantastic.
1 tablespoon avocado oil
4 yellow squash, sliced into rounds
1 onion, sliced
1 cup shredded cheddar cheese
1/2 cup sour cream or yogurt
2 tablespoons curry powder (optional)
Salt to taste
3/4 cup gluten-free breadcrumbs
Saute squash and onion in oil for about 10 minutes to soften before baking.
Mix cheese, sour cream, and spices in a small bowl.
Add squash mixture to a greased 13 x 9 baking pan and mix in sour cream mixture.
Top with breadcrumbs.
Bake at 350° Fahrenheit for 20-30 minutes until bubbly and browned on top.
- 1 tablespoon avocado oil
- 4 yellow squash, sliced into rounds
- 1 onion, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or yogurt
- 2 tablespoons curry powder (optional)
- Salt to taste
- 3/4 cup gluten-free breadcrumbs
- Saute squash and onion in oil for about 10 minutes to soften before baking.
- Mix cheese, sour cream and spices in a small bowl.
- Add squash mixture to a greased 13 x 9 baking pan and mix in sour cream mixture.
- Top with breadcrumbs.
- Bake at 350° Fahrenheit for 20-30 minutes until bubbly and browned on top.