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This Summer squash casserole is a tasty way to use garden squash.

Gluten Free Squash Casserole

Gluten free squash casserole is a great way to use fresh garden squash and it makes the perfect side dish to complement BBQ Summer classics.
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Course Side Dish, sides

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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