Fresh yellow squash is baked in a creamy, cheesy sauce to create this delicious Summer side dish. This gluten free squash casserole is a great way to use fresh garden squash and it makes the perfect side dish for Summer BBQs and potlucks. This gluten free squash casserole recipe is sure to become your family’s favorite Summer comfort side dish or vegetarian main dish.
Make ahead, for easy entertaining
To make this gluten free squash casserole ahead of time, follow the recipe but do not bake or add the last 4 ounces of shredded cheese. Wrap the casserole dish tightly in aluminum foil and store in the fridge up to 24 hours. When you’re ready to serve the casserole, remove it from the fridge and remove the foil. Allow it to sit on the counter while you preheat the oven. Once the oven is preheated, pop the casserole into the oven. Bake at 375 degrees for 35 minutes. Add the remaining 4 ounces of shredded cheese and bake for the last 10 minutes or until lightly browned.
Add a little crunch to your squash casserole
This squash casserole recipe is gluten free prepared as is, but if you’re not preparing this recipe gluten free, who doesn’t love a little crunch on top of the old-school comforting classics? To add a crunchy topping, add a cup of crushed buttery round cracker crumbs (Ritz crackers) to the top of the casserole along with the last 4 ounces of shredded Mexican cheese and bake for the last 10 minutes. If you prefer your topping browned, you may need to add another minute or two to your cook time.
What’s in gluten free squash casserole?
- Butter
- Summer squash
- Onion
- Green pepper – I don’t recommend substituting the green bell pepper for another color pepper. Green peppers have a unique flavor that is delicious in this casserole.
- Black pepper
- Salt
- Mayo
- Eggs
- Shredded Mexican blend cheese – Save a few minutes of prep time by buying this mix pre shredded in the bag.
Gluten Free Squash Casserole
Ingredients
- 2 tbsps butter melted
- 2 lbs yellow Summer squash (about 4 medium) peeled and sliced thin
- ½ medium onion chopped
- 1 medium green pepper chopped
- ½ tsp black pepper 1/4 tsp is sprinkled on the squash and 1/4 tsp is used for the sauce
- 1 tsp salt 1/2 tsp is sprinkled on the squash and 1/2 tsp is used for the sauce
- 1 cup mayonnaise
- 2 eggs lightly beaten
- 8 ounces shredded Mexican cheese
Instructions
- Preheat the oven to 375 degrees.
- Pour the melted butter into the casserole dish and use a pastry brush, a paper towel or even the wax that the butter was packaged in, to spread it all over the bottom and sides of the dish.
- Layer half of the squash slices in the greased casserole dish and sprinkle 1/4 tsp pepper and 1/2 tsp salt evenly on the squash. Add the other half of the squash slices on top.
- Sprinkle the chopped onions and green pepper pieces evenly on top of the squash.
- To create the sauce, add the mayonnaise, eggs, 1/4 tsp pepper, 1/2 tsp salt and 4 ounces of shredded cheese in a mixing bowl and stir until combined.
- Cover the top of the squash mixture with the sauce.
- Bake at 375 degrees for 30 minutes or until the squash is tender.
- Sprinkle the remaining 4 ounces of shredded cheese on top of the casserole and bake for an additional 10 minutes or until the top is slightly browned.
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