Squash Cauliflower Rice Casserole Recipe

squash casserole on a plate with a sprig of thyme and a fork

Squash Cauliflower Rice Casserole Recipe

Squash Cauliflower Rice Casserole is a low-carb and gluten-free recipe made with fresh yellow squash, onions, riced cauliflower, cheese and ground pork rinds.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 164kcal

Author Amee

Ingredients

8 cups sliced yellow squash
1 cup chopped onion
1 ½ cups chicken stock or broth
2 cups cauliflower rice uncooked
8 oz block sharp cheddar cheese shredded
1 cup low-fat sour cream
¼ cup freshly grated Parmesan cheese divided
½ cup pork panko *can also use gluten-free panko or bread crumbs
1 teaspoon sea salt
¼ teaspoon pepper
2 lightly beaten eggs

Instructions

Heat oven to 350 degrees.
Combine squash, onion, and broth in a Dutch oven over high heat; bring to a boil. Cover, reduce heat, and simmer for 20-25 minutes or until tender.
Drain well, pressing out any excess liquid then partially mash with a potato masher.
To Dutch oven, add cauliflower rice, cheddar cheese, sour cream, 2 Tablespoons Parmesan cheese, ¼ cup pork panko or GF panko bread crumbs, salt, pepper and eggs; stir gently.
Spoon mixture into a 9×13 baking dish sprayed with olive oil spray. Sprinkle with remaining Parmesan cheese and ¼ cup pork panko. If you are using panko bread crumbs, give them a spritz of olive oil spray to moisten. Bake for 30 minutes or until bubbly. Broil for about a minute, or until lightly browned, watching carefully so it doesn't burn.

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