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squash casserole in pan
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4.28 from 108 votes

Tex-Mex Keto Squash Casserole

Cheesy, creamy and low carb squash casserole makes the perfect side dish.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 248kcal


  • 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


  • 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.


Expert tips for making 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.


Calories: 248kcal | Carbohydrates: 9g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 313mg | Potassium: 464mg | Fiber: 2g | Sugar: 5g | Vitamin A: 598IU | Vitamin C: 26mg | Calcium: 206mg | Iron: 1mg