Southern Squash Casserole
Being from Georgia, we always had Southern Squash Casserole for Thanksgiving and it was one of my favorites. When I was pregnant with my second child, I craved squash casserole for some reason and I made one a week. The traditional recipe calls for cheese and bread. I was missing this side dish today, so I just made some “paleotized”…and it was good! I didn’t even miss the cheese and I used almond meal to replace the breading.
Southern Squash Casserole
Ingredients
Directions
- Preheat oven to 350°.
- In a medium bowl, beat eggs. Add butter, cream, 3 tablespoons almond meal and salt. Add sliced squash and coat
- In an 7x7 baking dish, layer overlapping squash slices for a thick first row. Add a thin layer of leeks. Repeat until there is no more squash or leeks left. You can also use an 8x8 baking dish, it just won't be as tall.
- Pour the remaining liquid over the casserole. Sprinkle remaining almond meal on top (it acts as crusty top layer).
- Cook for 50 minutes or until egg mixture is firm.
- Let set for at least 1/2 hour before cutting.
- Enjoy!
Ingredients
Directions
- Preheat oven to 350°.
- In a medium bowl, beat eggs. Add butter, cream, 3 tablespoons almond meal and salt. Add sliced squash and coat
- In an 7x7 baking dish, layer overlapping squash slices for a thick first row. Add a thin layer of leeks. Repeat until there is no more squash or leeks left. You can also use an 8x8 baking dish, it just won't be as tall.
- Pour the remaining liquid over the casserole. Sprinkle remaining almond meal on top (it acts as crusty top layer).
- Cook for 50 minutes or until egg mixture is firm.
- Let set for at least 1/2 hour before cutting.
- Enjoy!