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Gluten-free squash casserole magic

Gluten-free squash casserole

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Enjoy a delicious and comforting gluten-free squash casserole. This recipe offers a flavorful alternative to traditional casseroles, perfect for family dinners and gatherings. It’s designed to be celiac-safe and uses simple swaps for common gluten-containing ingredients.

Ingredients

Scale
  • 2 pounds yellow squash, thinly sliced
  • 1 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup gluten-free all-purpose flour blend
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup gluten-free breadcrumbs or crushed gluten-free crackers for topping
  • 2 tablespoons melted butter for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. In a large skillet, melt 1/4 cup butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the sliced yellow squash to the skillet and cook until tender-crisp, about 8-10 minutes.
  4. In a separate bowl, whisk together the gluten-free flour and milk until smooth.
  5. Stir the milk mixture into the squash and onion mixture in the skillet. Cook, stirring constantly, until the sauce thickens.
  6. Remove from heat and stir in the sour cream, Parmesan cheese, salt, and pepper.
  7. Pour the squash mixture into the prepared baking dish.
  8. In a small bowl, combine the gluten-free breadcrumbs (or crushed crackers) and 2 tablespoons of melted butter. Sprinkle this topping evenly over the squash mixture.
  9. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
  10. Let stand for a few minutes before serving.

Notes

  • Ensure all your ingredients, especially the gluten-free flour blend and breadcrumbs, are certified gluten-free if you are celiac or highly sensitive.
  • For a different flavor, you can substitute some of the yellow squash with zucchini.
  • Add a pinch of nutmeg to the sauce for an extra layer of flavor.

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