Get the Recipe: Summer Squash Casserole
This southern summer squash casserole recipe has the most delicious pimento cheese sauce! You'll love this with pork tenderloin and fried green tomatoes.
Ingredients
- 4 medium squash, sliced lengthwise very thinly and dried well*
- 3/4 cup unsweetened almond milk
- 1/4 cup heavy whipping cream
- 3 ounces cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 2-ounce jar pimentos, (about 1/4 cup packed) drained and patted dry
- 1 tablespoon corn starch + 1 tablespoon cold water
- 2 cups cheddar cheese, divided
Equipment
Instructions
- Preheat the oven to 400 degrees F.
- Make the cheese sauce: heat a medium size saucepan or deep skillet over medium heat. Add the milk, heavy cream, cream cheese, garlic powder, and onion powder. Whisk until smooth.
- Once smooth, stir in 1 cup shredded cheddar and the drained pimentos. Simmer, stirring occasionally until the mixture has slightly thickened. Whisk 1 tablespoon corn starch with 1 tablespoon cold water, stir until the sauce until it looks almost too thick, remember the squash will release a lot of moisture as it bakes.
- Grease a 7x11 dish. Layer squash, then cheese sauce, salt and pepper to taste, repeating until used up. Top with the remaining cheddar.
- Bake 20-25 minutes until golden and bubbly.
- Let sit 10 minutes before serving so the sauce sets.
Notes
- * Note: For best results, slice the squash 2 days ahead of time and store in an airtight container layered with paper towels to dray out moisture. This is the difference between a creamy casserole and a watery one. Short on time? Salt the slices, let sit in a colander 30 minutes, then press dry with paper towels.
- Net carbs per serving: 6.4g
Serving: 1 slice (1/6th of recipe), Calories: 274kcal, Carbohydrates: 8g, Protein: 11.9g, Fat: 22g, Cholesterol: 63.7mg, Sodium: 339.9mg, Fiber: 1.6g, Sugar: 4g
Did you make this recipe?Please leave a star rating and review below!