I know sooo many people that have started vegetable gardens during quarantine. But-- then what to do with all of the bounty?? This recipe is sure to use up some of that yummy squash if you decided to go the home grown route.
Hubby has Celiac, and I always struggle with finding recipes that suit his dietary needs that the rest of the family will eat. Gluten Free options are sooo much better than they were even ten years ago, and once I discovered these Lance GF crackers that can be used as a topping-- my whole world of casseroles opened up! Ya'll, they legit taste like a buttery Ritz cracker!!
GF Squash Casserole Recipe
Preheat oven to 350 degrees. Use butter to grease a cast iron skillet. (I use a Lodge skillet that I received as a wedding gift-- LOVE it!)
3 lbs squash, sliced
1 c. chopped onion (white or red)
4 tbsp butter
1 c. sour cream
1/2 c. mayonnaise
1 c. shredded sharp cheddar cheese
1/2 c. shredded swiss cheese
1 tsp salt
1 tsp pepper
1 1/2 c. crushed Lance crackers
4 tbsp butter, melted
1/2 c. shredded parmesan cheese
Add squash, onion, and butter to saute pan and cook until soft and translucent. Drain and press to removed excess liquid. Stir the rest of ingredients and add squash mixture. Place in cast iron skillet and cover with topping. Bake at 350 degrees for 20-25 minutes.
Your non- GF family members will never know the difference in taste. It truly is THAT good. If you love it, PIN this image to your Pinterest Board to use later.
AND-- there's just something about cooking in a cast iron skillet. It makes me think of all of those yummy recipes that my grandmother and mom used to make, and I love creating new memories around the table with my own family.
This recipe would be great with other vegetables like zucchini as well. The prep time is super easy and this will be a hit with the kids.
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