Squash Casserole Recipe

Squash Casserole Recipe

This hearty and flavorful squash casserole is a satisfying main course that’s perfect for those following dairy-free and gluten-free diets. Featuring a vibrant mix of yellow squash and zucchini sautéed with onions, it’s tossed in a creamy almond milk base with dairy-free cheese and savory seasonings. Baked with a crispy gluten-free breadcrumb topping, this dish offers comfort food appeal with a nutritious twist. Serve it on its own or pair with a fresh salad or roasted vegetables for a balanced, plant-based meal that’s both nourishing and delicious.

Ingredients

• 2 cups of sliced yellow squash
• 1 cup of sliced zucchini
• 1/2 cup of chopped onion
• 1/2 cup of dairy-free cheese (shredded)
• 1/4 cup of almond milk
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of olive oil
• 1/4 cup of gluten-free breadcrumbs

Directions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
3. Add the sliced yellow squash and zucchini to the skillet and cook for about 5 minutes until slightly tender.
4. In a mixing bowl, combine the sautéed vegetables, dairy-free cheese, almond milk, garlic powder, salt, and black pepper. Mix well.
5. Transfer the mixture to a baking dish and sprinkle gluten-free breadcrumbs on top.
6. Bake in the preheated oven for 10 minutes or until the top is golden brown.