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    Home » Side Dishes » Keto Squash Casserole

    Keto Squash Casserole

    Published: Dec 16, 2021 by Anne Clark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    squash casserole recipe pin
    squash casserole recipe pin
    squash casserole recipe pin

    Easy keto squash casserole recipe that uses fresh or frozen yellow squash! Made with cheddar cheese, mayonnaise, butter, onion, bell pepper, and celery and baked till golden brown.  A delicious and simple recipe for any time of the year!  

    baked casserole in cast iron skillet
    Jump to:
    • Why This Recipe Works
    • Ingredients for Keto Squash Casserole
    • How to Make Keto Squash Casserole
    • Frequently Asked Questions
    • Other Side Dishes
    • Recipe

    Why This Recipe Works

    No topping needed - here in the south, most southern squash casseroles are topped with some sort of cracker topping which isn't low carb or keto-friendly. Luckily, this casserole doesn't need a topping (not even a pork rind topping!). It's perfect as-is! 

    Rich and creamy - its creamy and cheesy texture will make you want seconds!  It's a Southern side dish favorite and a great choice for most main dishes.

    Easy prep - to make this recipe really easy, I use the frozen seasoning blend.  This blend consists of chopped onion, bell pepper, and celery.  I keep a bag or two in my freezer at all times.  It's great for casseroles, chili, soup, omelets, etc.

    Great side dish any time of the year - While it's perfect for the holidays, like Thanksgiving and Christmas, it's an easy and delicious year-round side dish.   

    Low carb, keto, gluten-free, grain-free, and sugar-free!   

    Ingredients for Keto Squash Casserole

    please refer to the recipe card for detailed ingredients and helpful information

    ingredients measured out on top of counter top
    • Fresh Yellow Squash - or frozen if that's all you can find. Or use zucchini.
    • Seasoning Blend - frozen chopped onion, bell pepper, and celery blend - so handy!
    • Cheddar Cheese - use pepper jack if you want to add a litle kick.
    • Butter - or use ghee.
    • Keto Mayonnaise - such as Primal Kitchen Avocado Oil Mayonnaise.
    • Seasonings -  salt, pepper, garlic powder (or use poultry seasoning for a surprisingly nice flavor!).
    • Optional - use a can of Rotel tomatoes for some added heat. Just be sure to thoroughly drain the tomatoes!

    How to Make Keto Squash Casserole

    please refer to the recipe card for detailed directions.

    photo collage of boiled squash on the left and sautéed onions and bell peppers on the right
    photo collage of unbaked squash casserole in cast iron skillet on the left and baked casserole on the right

    (1) Boil the chopped squash, then drain.

    (2) In an oven-proof skillet, saute the onion, bell pepper, and celery in butter or ghee.

    (3) Add the squash, keto-friendly mayo, cheese, and seasonings. Stir.

    (4) Bake as directed.

    Frequently Asked Questions

    Can I use frozen squash instead of fresh squash?

    Here in the south, fresh yellow squash, or summer squash, is available at any time of the year.  However, frozen squash is a good substitute.  Boil or microwave the frozen squash per the package directions. Be sure to thoroughly drain the cooked squash.  I like to let it sit in the colander while I'm preparing the rest of the recipe.

    Can you make this casserole ahead?

    Make the casserole the day before you serve it.  Store covered in the refrigerator.  Then bake as directed the next day.  I would let the casserole come to room temperature before placing the casserole dish into a hot oven.

    How long will this last in the fridge?

    Store leftovers in airtight containers for up to 3 days.  I like to use BPA-free glass containers with locking lids.  Check out this 18-piece set of glass food storage containers with locking lids. Available now on Amazon.

    Other Side Dishes

    • Keto Stuffed Bell Peppers
    • Parmesan Roasted Cauliflower
    • Keto Brussels Sprouts with Bacon
    • Keto Cauliflower Casserole

    This recipe was originally published in 2020 and was updated in 2021.

    If you try this delicious squash recipe, please let me know in the comments below. 

    Need more great recipe ideas?

    Follow me on Facebook, Pinterest, and Instagram to get more delicious recipe ideas in your feed.

    Join my email list to get a variety of easy Southern recipes sent to your inbox.  How easy is that, right?!

    Recipe

    baked squash casserole in skillet

    Easy Keto Squash Casserole

    Fresh yellow squash combined with butter, cheddar cheese, and mayonnaise creates the best squash casserole!  A perfect blend of seasonings adds amazing flavor.
    5 from 6 votes
    Print Pin For Later Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 264kcal
    Author: Anne Clark

    Equipment

    • Sharp kitchen knife
    • Cutting board
    • large pot
    • colander
    • measuring spoons
    • measuring cup
    • Casserole dish or skillet

    Ingredients

    • 1-½ lbs yellow squash (fresh or frozen)
    • 1 tablespoon salted butter
    • ½ cup frozen chopped onion, bell pepper, and celery mixture
    • ¼ cup full fat mayonnaise
    • ¼ teaspoon garlic powder
    • ½ teaspoon salt (test flavor before baking, add salt if needed)
    • ⅛ teaspoon pepper
    • 1 cup shredded cheddar cheese
    • fresh parsley for garnish

    Instructions

    • Preheat oven to 350F.
    • Place the sliced squash into a large pot. Add just enough water to cover squash. Bring to a boil, then lower heat and simmer the squash for 5 minutes. Drain squash in a colander and let it stay in the colander for now.
    • Melt butter in a small skillet. Add the frozen chopped onion, bell pepper, and celery mixture. Simmer on medium-low heat for 5 minutes or until tender. Turn off heat. Add mayonnaise, salt, garlic powder, and pepper. Mix well.
    • Add cooked squash and cheese to skillet. Mix well. Taste test for flavor and add salt, if desired.
    • Bake uncovered for 30-35 minutes, or until slightly browned. Garnish with fresh parsley and extra cheese if desired.

    Notes

    Use a mini food chopper to finely mince the onion and celery.  I use this Mini Chopper from Proctor Silex.  Available now on Amazon.  The recipe can be doubled and baked in a 9" x 13" baking dish.
    Can be baked in a small casserole dish.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1serving | Calories: 264kcal | Carbohydrates: 7g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 602mg | Potassium: 240mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1995IU | Vitamin C: 13mg | Calcium: 218mg | Iron: 1mg
    « Easy Apricot Nectar Cake with Glaze
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    About Anne Clark

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected] 

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