Tex-Mex Keto Squash Casserole

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.

How to make this recipe:

1. Start by cooking the squash and onions in a skillet to cook off some of the liquid in the squash. (photo 1)
2. The squash will start to become softer as it cooks. (photo 2)
3. Place squash/onion mixture in a mixing bowl and add other ingredients including part of the cheese. (photo 3)
4. Stir to combine then pour into casserole dish for baking. (photo 4)

Expert tips for making keto squash casserole

1. 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.
2. Drain the can of tomatoes and chilies well- to help reduce moisture in the casserole.
3. Use sharp cheese for best flavor.

Frequently asked questions

1. How many carbs in squash casserole?  This squash casserole contains about 9 gm carb/serving.
2. Can you make this casserole ahead of time?  Due to moisture in the squash, it is best to prepare this casserole and bake immediately.
3. How do you store leftovers?  Cover any leftovers and place in the refrigerator.
4. What meat goes with squash casserole?  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:

• Cauliflower Crunch Salad
• Pork Tenderloin with Spanish Cauliflower Rice
• Layered Mediterranean Salad

Did you make this recipe? Please leave your star rating and comment below!

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