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Amazing Gluten-Free Squash Casserole: 1 Step Guide

Gluten-free squash casserole
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Enjoy a comforting and flavorful gluten-free squash casserole, perfect for any occasion. This recipe is designed for those seeking celiac-safe options, with easy swaps for traditional breadcrumbs or flour.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups sliced yellow squash (about 1.5 pounds)
  • 1 (10.5 ounce) can condensed cream of mushroom soup, gluten-free
  • 1/2 cup gluten-free milk
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup gluten-free breadcrumbs or crushed gluten-free crackers
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the sliced squash to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the squash is slightly tender.
  5. In a large bowl, combine the cooked squash mixture, gluten-free cream of mushroom soup, gluten-free milk, Parmesan cheese, salt, and pepper. Stir well to combine.
  6. Pour the squash mixture into a lightly greased 8×8 inch baking dish.
  7. In a small bowl, combine the gluten-free breadcrumbs and melted butter. Sprinkle this mixture evenly over the top of the squash casserole.
  8. Bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
  9. Let stand for a few minutes before serving.

Notes

  • Ensure all canned and packaged ingredients are certified gluten-free for celiac safety.
  • You can substitute yellow squash with zucchini if preferred.
  • For a richer flavor, you can add a pinch of nutmeg to the squash mixture.
  • If you don’t have gluten-free breadcrumbs, you can crush gluten-free crackers or even use cooked gluten-free oats.

Nutrition

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