Vintage Keto Squash Casserole

Ingredients

• 6 medium yellow squash (about 2.5 lbs), sliced
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 8 oz cream cheese, softened
• 1 1/2 cups shredded cheddar cheese, plus more for topping
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup pork breadcrumbs, plus more for topping
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F. Grease a 9x13 casserole dish with avocado oil.
2. Melt the butter in a large skillet over medium heat. Add the squash and cook 8–10 minutes, stirring occasionally, until soft and most of the moisture is cooked off. Add the garlic during the last minute and remove from the heat.
3. In a large bowl, combine the cream cheese, sour cream, cheddar, mozzarella, Parmesan, garlic powder, onion powder, Worcestershire, salt and pepper.
4. Stir in the squash and 1 cup of pork breadcrumbs.
5. Spread into the dish. Top with extra pork breadcrumbs and shredded cheddar or Parmesan for a crispy finish.
6. Bake uncovered 30–35 minutes until bubbling and golden (about 45 minutes if baking straight from the fridge). Broil 2–3 minutes at the end for extra crispiness.
7. Let rest 5 minutes before serving.