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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 282kcal

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.

The recipe can be doubled and baked in a 9" x 13" baking dish.

Nutrition