Squash Casserole
Equipment
- 1 knife
- 1 Large spoon
- 1 steamer or steamer basket
- 1 skillet
- 1 casserole dish
Ingredients
- 4 medium-sized yellow squash, diced
- 3 green onion, chopped
- 2 Tbsp. butter
- 1 can cream of celery soup or make your own cream of celery soup
- 2 eggs
- 1/3 cup Keto breadcrumbs + 1/2 cup for the top of the casserole
- 1/2 tsp. garlic powder
- 1/4 tsp. dried basil
- 1 Tbsp. Worcestershire sauce
- 1 1/2 cups grated Parmesan cheese
- Extra butter, cubed for the top of the casserole
Instructions
- Dice the squash and steam gently until almost tender. If you are using a steamer basket set into some water, you may need to drain the squash to remove some of the water. Pour the squash into a buttered casserole dish.
- Saute onions in butter.
- Stir the celery soup into the onions until the are well mixed.
- Add eggs, 1/3 cup Keto breadcrumbs and seasonings. Spoon over the squash and stir.
- Sprinkle with grated cheese, more onions and bread crumbs.
- Dot the top with butter.
- Bake at 375 degrees for 45 minutes until browned and bubbly.