Teresa’s Squash Casserole with Cauliflower Crust, Gluten Free
4 cups cauliflower rice (one to two heads chopped in food processor)
Garlic powder, minced onions and sea salt to taste
4 yellow squash cut in round circles
1 yellow onion, chopped
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 cup shredded cheddar cheese
8 oz sour cream
Seasoned salt, to taste
About 1 1/2 cups gluten free crackers, I used Blue Diamond Nut Thins Touch of Sea Salt brand
1 stick butter
Preheat oven to 450 degrees.
Chop 1-2 heads cauliflower in food processor, enough for 4 cups total.
Cook in covered casserole dish in microwave ten minutes,
Strain water out using a clean dish cloth.
Mix in the minced onion, garlic and sea salt.
Spread cauliflower rice mixture into 9×13 baking dish and cook for 6 minutes.
Meanwhile, mix squash, onions, soups, cheese, sour cream and seasoned salt together. For a vegetarian option, use two cans of cream of mushroom soup and omit the cream of chicken soup.
Once cauliflower rice has cooked about 6 minutes, remove from oven and pour squash mixture on top.
Crush crackers and spread over top, then cut the butter into about ten pieces and lay around top of crackers.
Cook about 30 min covered with aluminum foil and then remove foil and cook 15-20 more minutes uncovered, until squash is tender.