Amazing Yellow Squash Casserole
This Amazing Yellow Squash Casserole is a healthy remake of an old family Thanksgiving side dish favorite! Ryan and I both loved it just as much as or better than the original. The cracker/fried onion/cheese topping is the "icing on the cake." | THM S, low carb, gluten/nut free options (see Notes below)
Recipe type: THM S - Low Carb - Gluten/Nut Free Options
Serves: 15
  • 2 teaspoons salted butter
  • 9 cups sliced yellow summer squash
  • 1 tablespoon dried minced onion
  • -
  • 1 ½ cups shredded cheddar cheese
  • 1 cup low-fat sour cream
  • ½ cup mayonnaise
  • ⅓ cup unsweetened almond or cashew milk (plain, not vanilla flavored)
  • 3 tablespoons oat fiber (use gluten free if necessary)
  • 1 teaspoon each curry powder, onion powder, black pepper
  • 1 teaspoon chicken bouillon
  • ½ teaspoon salt
  • 2 teaspoons salted butter
  • 1 large onion (sliced)
  • -
  • 1 cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese (the green can kind)
  • 3 crushed Light Rye Ryvita crackers (omit for gluten free)
  1. Sauté the squash and dried minced onion in the butter until completely tender and starting to fall apart. (I cover the skillet to speed up the process. It’s OK to have some liquid in the casserole, so don’t drain the squash before adding it to the rest of the ingredients.)
  2. While the squash is cooking, stir the second section of ingredients together in a mixing bowl.
  3. Add the hot squash when it is tender and mix everything together. Spread the mixture into a greased 9”x13” pan.
  4. To make the topping, sauté the sliced onion in the butter until tender and caramelized.
  5. Meanwhile mix the cheddar cheese, Parmesan cheese, and crackers crumbs together.
  6. When the onion is nice and brown, stir it into the cheese and cracker crumb mixture, then quickly spread the topping over the casserole before the cheese melts completely and sticks together.
  7. Bake the casserole (uncovered) at 350* for 30 minutes or until hot and bubbly and the topping is golden brown.
-I used fresh squash from the local grocery store and I’m not sure that frozen would work as well. You’re welcome to try, though.
-Substitute for the oat fiber at your own risk. Oat fiber is a really fine, dry flour that mimics white flour to thicken sauces better than any other low-carb flour I’ve tried. It’s not gritty or slimy. Not all brands are created equally; I prefer LifeSource brand (CLICK HERE).
-I use the regular mild yellow curry powder available from most US grocery stores and Walmart.
-I use Better than Bouillon chicken base from Walmart.
-Ryvita crackers are similar to Wasa crackers but a tiny bit lower in carbs. You can use Light Rye Wasa crackers if that’s what you have (available at many local grocery stores). 3 Ryvita crackers contain 15 grams of net carbs, or 1 net carb per serving.
ALLERGEN NOTES: Use gluten-free oat fiber, gluten-free chicken bouillon, and omit the cracker crumbs or try substituting with crushed pork rinds for a gluten-free version. Use carton coconut milk for a nut-free version. (Most people with tree nut allergies can have coconut products, but confirm with your doctor first.)
Recipe by Briana Thomas at