Casseroles are the best dish to impress but yet are so easy to just throw together. Casseroles are the perfect make-ahead dish to eat throughout the week. This recipe was adapted from southern living, but of course with our Ketonia keto twist! Get those vegetables in, eat this creamy and delicious casserole, and STILL stay in ketosis. It’s a win-win-win, folks!
3poundsyellow squashsliced 1/4 inch thick (from 5 medium squash)I use a mandoline, which makes quick work of thousand the onion. Watch those fingers though!)
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Instructions
Preheat oven to 350°F.
Melt 3 tablespoons of the butter in a large skillet over medium-high.
Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until the center of squash is just tender and liquid has evaporated about 10 minutes.
Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
Stir together eggs, sour cream, cheddar, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl.
Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
Melt 3 tablespoons butter, combine with crumbled cheese straws and Parmesan cheese. Sprinkle over the casserole. Bake in a preheated oven until golden brown, about 20 minutes.