Real Recipes From Real Home Cooks ®

keto squash casserole

★★★★★ 1
a recipe by
Monika Rosales
Pembroke Pines, FL

By omitting the butter crushed crackers and replacing with cheese, makes this recipe not only Keto-friendly but just as delicious without missing a thing.

Blue Ribbon Recipe

Whether you're following a Keto lifestyle or not, you need to try this squash casserole. It is creamy and buttery with just the right amount of cheese melted on top. The final product is similar to a cheesy creamed squash. A delicious grilled meat side dish.

— The Test Kitchen @kitchencrew
★★★★★ 1
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For keto squash casserole

  • 3
    squash, fresh
  • 1 sm
    onion, diced
  • 1/2 stick
    butter, room temperature
  • 1 c
  • 1 1/2 c
    cheddar cheese, shredded
  • salt and pepper

How To Make keto squash casserole

Test Kitchen Tips
When the squash cooks, it naturally releases a little water which makes the casserole a tad bit runny. If you don't like that, slightly cut back on the cream.
  • Squash cut into thin slices.
    Slice the squash thin with a knife or mandolin and preheat oven to 350 degrees.
  • Butter and onions added to the saucepan.
    In a pan, add butter and onions.
  • Squash added to the butter and onions.
    Add the sliced squash and saute for 5 minutes.
  • Seasoning with salt and pepper.
    Salt and pepper to taste.
  • Adding cream to the skillet.
    Add cream.
  • Adding cheese to the skillet.
    Add 1 cup of cheese.
  • Combining the ingredients together.
    Combine well and let the cheese melt.
  • Squash poured into a baking dish.
    Transfer to a baking dish and top with 1/2 cup of shredded cheese.
  • Squash casserole baking in the oven.
    Bake at 350 for 30 minutes or until golden brown. Let cool before serving.