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Amazing Low-Carb Squash Casserole: 3 Secrets

Low-carb squash casserole
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A delicious and easy low-carb squash casserole recipe that’s perfect for a healthy meal.

Ingredients

Scale
  • 2 lbs yellow squash, thinly sliced
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup butter
  • 1 can (10.5 oz) condensed cream of mushroom soup, undiluted
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed pork rinds
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, melt butter over medium heat. Add squash, onion, and bell pepper. Cook until tender, about 10-15 minutes.
  3. Stir in the cream of mushroom soup and sour cream. Cook for 5 minutes more, stirring occasionally.
  4. Remove from heat and stir in 1/2 cup of the cheddar cheese. Season with salt and pepper.
  5. Pour the mixture into a greased 9×13 inch baking dish.
  6. Top with the crushed pork rinds and the remaining 1/2 cup of cheddar cheese.
  7. Bake for 20-25 minutes, or until bubbly and lightly browned.

Notes

  • For a richer flavor, you can add a pinch of garlic powder or nutmeg.
  • Feel free to substitute other low-carb vegetables like zucchini or cauliflower.
  • Ensure your pork rinds are plain and unseasoned for the best low-carb results.

Nutrition

Find it online: https://whiskdaily.com/low-carb-squash-casserole/