I love casseroles! However, I don’t love all the junk that is usually in them. My kids even know to avoid them at pot lucks as they usually end up not feeling well after eating them. When I saw this recipe for Squash Casserole at Southern Bite, I knew that I could adapt it to be gluten free and Trim Healthy Mama friendly with out a lot of work!
Preheat your oven to 350 and grease a (Affiliate Link) 9X13 pan.
First things first, fry up the bacon! Yum! Remove bacon from the pan (actually, you’ll want to use a pot because you’ll be cooking the squash down later…and I’m lazy, the less pans/pots to wash, the better!) and fry the chopped onion and garlic in the grease. I like to get it nice and golden…it brings out a nice sweetness.
Now is a good time to mix up the eggs, cream cheese, cheddar cheese (minus a cup for the topping), salt and pepper mixture. Use a mixer so everything is well distributed.
While the onions and cooking, slice your squash or zucchini, thinly and set aside until the onions and garlic are done. I love this (affiliate link) mandolin for that job!
If you have one, chop up a tomato or two to throw in. (It’s summer, you probably have lots of veggies that could be tossed in!)
Next add the squash to the onion and garlic. Cook until the squash is wilted. If you have a lot of liquid in the pan, drain a bit of it so you don’t have a soggy casserole.
Add the bacon and the cheese mixture and stir. Pour into your greased pan and top with extra cheddar cheese.
Bake for about 45 minutes or until the top is a nice golden color.
Let sit 10 minutes before serving.
Yum! This was perfect with our grilled steaks. This is an S veggie side if you are doing the Trim Healthy Mama plan.
If you really miss the bread crumb/cracker top, I’d try this recipe for flax bread and crumble it on top. It’s quick and easy to make and is gluten free.
- ½ pound bacon (cooked and chopped)
- 1 chopped onion
- 4 cloves of chopped garlic
- 2 diced tomatoes
- 3 pounds of sliced summer squash
- 2 eggs, beaten
- 3 cups shredded cheddar cheese (reserve one cup for topping)
- 8 oz. cream cheese
- ⅛ tsp. black pepper
- ½- 1 tsp. salt (Depending on your bacon, you may lean towards 1 tsp.)
- Preheat oven to 350
- Grease 9X13 baking dish
- Fry bacon and chop when cooled
- Fry onion and garlic in bacon grease
- Add squash and tomatoes to the onions and cook until wilted
- Drain excess liquid
- While frying bacon and onions, mix eggs, cheeses, and seasonings until well blended
- Add bacon to the cooked squash and onions and then stir in cheese mixture
- Pour into grease pan and bake for about 45 minutes or until lightly browned
- Let sit for 10 minutes before serving
For more THM recipes, check out this Pinterest board. (Or if you are just looking for gluten free dinner ideas, this board is full of them!)
If you need some fun inspiration while sticking on plan, here are a few of my favorite staples for the THM.
This post is linked at Gwen’s Nest and Stacy Makes Cents for Trim Healthy Tuesdays, Simply Sugar and Gluten Free for Slightly Indulgent Tuesdays, Intoxicated on Life for Wellness Wednesdays, Nourishing Treasures for your Make your own!(Monday) and Kelly the Kitchen Kop’s for Real Food Food Wednesdays, Whole food mom on a budget for Savoring Saturdays, the Real Food Forager for Fat Tuesdays.