Description
Enjoy a deliciously creamy Tex-Mex Keto Squash Casserole that’s perfect as a side dish. Try this easy recipe today!
Ingredients
Scale
- 1 tsp olive oil
- 2 pounds summer squash, sliced
- 1 cup diced onion
- 1 can diced tomatoes (like Rotel), drained
- 1 ½ cups cheddar cheese, grated (reserve ½ cup for topping)
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet over medium heat, heat the olive oil. Add sliced squash and diced onion; sauté until tender, about 8 to 10 minutes. Drain any excess liquid.
- In a mixing bowl, combine the drained squash mixture with tomatoes, cheddar cheese (reserve some for topping), sour cream, mayonnaise, salt, and pepper. Adjust seasoning as needed.
- Pour the mixture into a casserole dish and sprinkle reserved cheese on top.
- Bake in the preheated oven for 20 to 30 minutes until bubbly and golden brown. Let it rest for 5 to 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 of casserole (approximately 180g)
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg