SQUASH CASSEROLE WITH CREAM OF MUSHROOM RECIPES

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LOW CARB YELLOW SQUASH CASSEROLE RECIPE | ALLRECIPES



Low Carb Yellow Squash Casserole Recipe | Allrecipes image

This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband's diet and tastes great!

Provided by Tigray

Categories     Summer Squash Side Dishes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 teaspoon butter
1 small onion, chopped
2 cloves garlic, minced
4 cups peeled and cubed yellow squash
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
½ cup heavy whipping cream
2 eggs
⅓ cup coarsely chopped roasted, salted almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
  • Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
  • Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 228.4 calories, CarbohydrateContent 6.7 g, CholesterolContent 84.6 mg, FatContent 19.6 g, FiberContent 2.6 g, ProteinContent 8.6 g, SaturatedFatContent 8.6 g, SodiumContent 418.8 mg, SugarContent 1 g

CREAMY BUTTERNUT SQUASH CASSEROLE | ALLRECIPES



Creamy Butternut Squash Casserole | Allrecipes image

Substitute Grana Padano cheese for Parmesan if desired. You can cube butternut squash a food processor with the pommes frites (french fry) cutter and then just pulse it one or two times with a regular blade.

Provided by Laka kuharica - Easy Cook

Categories     Squash Casserole

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 small onions, chopped
1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed
6 cloves garlic, crushed
¼ teaspoon salt
1 tablespoon water, or as needed
3 eggs
¾ cup sour cream
1 cup grated Parmesan cheese
⅓ cup chopped fresh basil
¼ teaspoon ground black pepper
½ (8 ounce) package coarsely shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir onions in the hot oil until softened, about 10 minutes. Stir in squash and garlic; season with salt. Cook squash mixture, stirring occasionally, until squash is slightly tender, about 10 minutes. Add water if mixture gets too dry. Transfer squash mixture to the prepared casserole dish.
  • Lightly whisk eggs in a bowl; stir in sour cream, Parmesan cheese, basil, and black pepper. Pour egg mixture over squash mixture; top with mozzarella cheese.
  • Bake in the preheated oven until squash is tender and mozzarella cheese is bubbling, about 30 minutes.

Nutrition Facts : Calories 512.4 calories, CarbohydrateContent 41.8 g, CholesterolContent 194 mg, FatContent 30.1 g, FiberContent 6.5 g, ProteinContent 24.2 g, SaturatedFatContent 14.1 g, SodiumContent 713.8 mg, SugarContent 8.6 g

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