Squash Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 382.6
- Total Fat: 31.5 g
- Cholesterol: 115.4 mg
- Sodium: 362.6 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.2 g
- Protein: 13.3 g
View full nutritional breakdown of Squash Casserole calories by ingredient
Introduction
This recipe has been altered from the original to fit into my Primal/Paleo way of eating. Feel free to change the regular items to fat free, but expect some changes in consistency and taste, since most fat free products contain more sugar and taste differently than full fat products. This recipe has been altered from the original to fit into my Primal/Paleo way of eating. Feel free to change the regular items to fat free, but expect some changes in consistency and taste, since most fat free products contain more sugar and taste differently than full fat products.Number of Servings: 6
Ingredients
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3 c. summer squash, sliced into rounds
1 medium sweet yellow onion, sliced and rings separated
1/2 c. regular mayonnaise
1/2 c. regular sour cream
2 large eggs
2 cups shredded sharp Cheddar Cheese, divided
3 Tbsp. Ener-G Pure Tapioca Flour
Tips
The original recipe called for bread crumbs, but since I'm eating Paleo, I substituted Tapioca Flour for the bread crumbs. When draining the squash and onion, remove as much liquid as possible from the squash and onion. If you leave liquid in the squash and onion, the casserole won't set and will be runny.
Directions
Boil squash and onion until tender. Drain completely. Add mayonnaise, sour cream, 1 1/2 cups cheese, eggs, and flour. Mix well. Pour into greased 1-2 quart casserole. Top with remaining 1/2 cup cheese. Bake at 375 degrees for 30 minutes until bubbly and cheese has melted. Remove from oven and let rest for 5 minutes before serving.
Serving Size: 6 1/2-cup servings
Serving Size: 6 1/2-cup servings