Yellow Cheddar Squash Casserole (wheat/gluten free)

This evening I was in the mood to have squash casserole with dinner.  The recipe I typically use has crushed Ritz crackers in it...so I decided to see if I could modify it a bit and substitute almond flour for the cracker crumbs -- I made a few additional modifications as well.  It turned out absolutely delicious with a "souffle-like" texture.  For dinner we had grilled Lemon Dill Marinated Wild Salmon served with Yellow Cheddar Squash Casserole and Green Beans w/ Almonds.  Below, you will find a few pics that I snapped as well as the recipe I concocted as I went along.  You'll find the recipe for the squash casserole below.  Enjoy!

Fresh out of the oven

BOOM!

Voila!

Yellow Cheddar Squash Casserole

INGREDIENTS:

5 - 6 cups yellow squash, sliced
1/2 cup onion, diced
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon freshly cracked black pepper
Dash cayenne pepper, optional
4 tablespoons butter, divided
1 cup almond flour, divided
2 cups shredded cheddar cheese, divided
4 eggs, beaten (I used 2 eggs plus 1/2 cup Egg Beaters)
1/4 cup milk or half-n-half
3 tablespoons sour cream, optional

DIRECTIONS:

In a large non-stick skillet, saute yellow squash and onion in 2-3 tablespoons of butter (do not add water).  Stir-fry until tender (cover for a bit, if necessary, to help cook it more quickly); transfer cooked squash and onions to a medium mixing bowl.  In a separate bowl or glass measuring cup, beat eggs, milk, sour cream and add salt, pepper, cayenne to taste; set aside. 

In a small bowl, mix 1-1/2 cups shredded cheddar cheese with 1/2 cup almond flour; toss with fork until well mixed.  Add the almond flour/cheese mixture to the bowl of squash; toss and combine well.  Pour beaten egg and milk mixture into the squash mixture and combine well.  

In a separate small bowl, place remaining 1/2 cup of almond flour and remaining 1 tablespoon of butter.  Cut butter into the almond flour (like you do when you make the topping for a fruit crisp).  Once butter is cut in and the mixture is crumbly, add remaining 1/2 cup of cheddar cheese and toss well.  Pour squash mixture into a lightly greased baking or casserole dish; top with the almond flour/butter/cheddar mixture and sprinkle with black pepper, if desired.   Bake in a 375 degree oven for approximately 35 minutes, or until golden brown and done.

*Note:  You can add more cheese to the casserole if you like.  Most squash casseroles use 1 to 1-1/2  cups of milk along with the egg mixture.  I reduced the liquid to 1/4 cup of half-n-half since the almond flour doesn't absorb as much as the usual "52 Ritz crackers" that would be in the original recipe.