Yellow Squash Casserole
My Nanny had an incredible garden.  When I was growing up she would often make fried yellow squash.  It was so good with that cornmeal crust.  And sometimes she would put yellow squash in a pot with cheddar cheese and onions.  Oh, gosh it was good.


I have been craving her squash for a few weeks now and Pintrest saved the day! This Keto yellow squash casserole recipe is just what I was looking for! 

I'm copying the recipe here so it's easy for you to get to but I'd really recommend going to the website and reading all the great tips that she has on this recipe.  I'm including it at the bottom of the page.  Enjoy! 

Yellow Squash Casserole


4 cups yellow squash, chopped
1/2 cup chopped green onion
1 egg
1/2 cup heavy whipping cream
1 cup shredded cheddar cheese
2 tbsp melted butter
1/2 cup pork rind crumbs
1/4 cup Parmesan cheese
salt and pepper to taste
freshly chopped green onions for garnish


Preheat the oven to 400 degrees.

Place the chopped squash into a skillet with some water over medium-high heat, and cook for 5 minutes.

Drain the squash, and add the green onion to the skillet.
Saute for a minute, and add salt and pepper to taste.

Place the squash mixture in a well-greased 9x9 baking dish.

Mix together the beaten egg and ½ cup of heavy whipping cream, and pour this mixture over the squash in the casserole dish.

Top the squash with 1 cup of shredded cheddar cheese.

Crush up about 2 oz. of pork rinds to create 1/2 cup of crumbs.

Pour ¼ c of parmesan cheese into the bowl with the pork rinds, and stir to combine completely.

Add the melted butter into the bowl with the pork rind mixture, and stir to combine.

Sprinkle the pork rinds crumbs over the top of the squash casserole.

Bake for 20 minutes until browned and bubbly. Top with freshly chopped green onions for garnish.

Head on over to Joy Filled Eats   to enjoy all of her tips and tricks for this recipe! 


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