Description
The Tex Mex Keto Squash Casserole combines Creamy Squash with bold Tex-Mex spices, creating a savory squash main dish that’s low-carb and satisfying.
Ingredients
Scale
- Olive oil
- 2 pounds summer squash, sliced
- 1 cup diced onion
- 1 can ro*tel tomatoes, drained (mild if desired)
- 1 ½ cups cheddar cheese, grated (reserve ½ cup for topping)
- ½ cup sour cream
- ½ cup mayonnaise
- Salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add squash until tender. Remove from heat.
- In a bowl, mix ro*tel tomatoes, cheddar cheese (reserve ½ cup), sour cream, mayonnaise, salt, and pepper until creamy.
- Fold cooked squash and onion into the cheese mixture. Transfer to a baking dish.
- Top with reserved cheddar cheese. Bake for 25-30 minutes until top is browned and bubbly.
- Let it cool before serving, and garnish with cilantro if desired.
Notes
- Customize with jalapeños, bell peppers, ground beef, or chicken for variety.
- Try mixing cheeses like Monterey Jack for a different flavor.
- Ideal for meal prep, as it reheats well and can also be frozen.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg
Keywords: Tex Mex Keto Squash Casserole, Creamy Squash, Low-Carb, Tex-Mex