This Tex Mex Keto Squash Casserole will make anyone love squash! Featuring yellow squash in a creamy mayo and sour cream base with ro*tel® tomatoes added for a burst of flavor. The perfect low carb side dish for weeknight or holiday meals.
This recipe originally posted June 2017 and updated with all new photos and step by step instructions.
Mid summer is the perfect time to experiment with new squash recipes. Seems like everywhere you look, there is summer squash! My market has delicious squash available year-round, so you can have this fabulous squash casserole anytime. Here's a creamy, tex mex take on the traditional squash casserole that comes together in a snap. Bonus: this recipe is also low carb! I used mild ro*tel® in my recipe and it worked great with the creamy ingredients to make a delicious side dish.
This casserole makes a great meal to take to someone with diabetes. Pair it with a rotisserie chicken and wheat rolls and the meal is done! I used a few chopped onions on top for a dash of color. Other options include chives or even bacon bits. Feel free to experiment with your favorite topping ideas.
Why this recipe works
- The squash is cooked in a skillet initially to help draw liquid out which will keep the casserole the proper texture.
- Ro*tel® tomatoes and chilies are used in the recipe to give the casserole a delicious Southwest flovor.
- Sour cream and mayo lend a creamy base to the recipe.
The main ingredients
- Yellow summer squash- you can find yellow squash year round in the market. Look for the smallest squash for best results.
- Tomatoes and chilies- I chose the mild version but feel free to use the original version if you prefer.
- Cheddar cheese- I like to use sharp cheese for cooking as it adds a nice flavor. Use your favorite.
- Sour cream- Reduced fat or regular sour cream work equally well.
- Mayo- choose you favorite mayo.
Ingredients for Tex Mex Squash Casserole
How to make this recipe
- Start by cooking the squash and onions in a skillet to cook off some of the liquid in the squash. (photo 1)
- The squash will start to become softer as it cooks. (photo 2)
- Place squash/onion mixture in a mixing bowl and add other ingredients including part of the cheese. (photo 3)
- Stir to combine then pour into casserole dish for baking. (photo 4)
Expert tips for making keto squash casserole
- Start by pre-cooking the squash in a pan rather than boiling it. This will help reduce the moisture in the squash and help keep the casserole from being watery.
- Drain the can of tomatoes and chilies well- to help reduce moisture in the casserole.
- Use sharp cheese for best flavor.
Frequently asked questions
This squash casserole contains about 9 gm carb/serving.
Due to moisture in the squash, it is best to prepare this casserole and bake immediately.
Cover any leftovers and place in the refrigerator.
Rotisserie chicken is a favorite. Also, meatloaf, roast, roasted chicken, or pork tenderloin would be a great entree.
Hope you enjoy this recipe! Be sure to check out my other low carb favorites:
Did you make this recipe? Please leave your star rating and comment below!
Recipe
Tex-Mex Keto Squash Casserole
Ingredients
- 1 teaspoon olive oil
- 2 pounds summer squash, sliced
- 1 cup diced onion
- 1 can ro*tel tomatoes, drained may use mild if desired
- 1 ½ cups cheddar cheese,grated reserve ½ cup for topping
- ½ cup sour cream
- ½ cup mayonnaise
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees.
- Heat oil in a large skillet then add squash and onions. Cook and stir occasionally until tender - about 8-10 minutes. Drain any liquid from squash.
- In a large bowl, stir together drained squash/onion mixture and remaining ingredients (reserve ½ cup cheese). Adjust salt and pepper if desired.
- Pour mixture into a medium sized casserole dish and sprinkle with reserved cheese.
- Bake until cheese is melted and casserole is bubbly-about 20-30 minutes. Allow to set 5-10 minutes.
Notes
- Start by pre-cooking the squash in a pan rather than boiling it. This will help reduce the moisture in the squash and help keep the casserole from being watery.
- Drain the can of tomatoes and chilies well- to help reduce moisture in the casserole.
- Use sharp cheese for best flavor.
Jen says
This has so much flavor!! After I cooked the squash , I moved it to a colander to drain. While that was sitting I cooked up some cubed chicken with a little chili powder. Added the chicken in with the mixture and baked all per recipe.
Gigi says
I added some cooked diced chicken and some garlic powder 😋 turned out great !!