There seems to be some misconception that gluten free means weird. Some people seem surprised that gluten is only from grains: fruit, vegetables, meat and dairy are all naturally gluten free. Granted, processed foods often contain gluten because companies do not want to go to the trouble of having dedicated machinery just for gluten free foods. There are also a few foods made from wheat, barley or rye like malt, soy sauce or some caramel colorings. But! In general, most foods are already gluten free, like yellow squash.
It was the potato chips. Most yellow squash casseroles contain crushed butter crackers in them. On a quest to find a decent substitution for that delicious, but offending ingredient, I happened to think about potato chips. I may or may not have hit my forehead with the heel of my palm and said, “duh!” You may want to cut down on the amount of chips on the top. It was delicious, but not exactly low fat. One other caution; eat the whole thing while it’s fresh. 8 out of 10 people don’t appreciate soggy potato chips in their leftovers.
- 5-6 small yellow squash, chopped
- 3 scallions, chopped
- 2 Tbsp bacon grease (if you don’t save it in your fridge, use EVOO)
- 8 oz Swiss cheese, shredded
- 3 cups crushed gluten free potato chips, divided
- 1 cup sour cream
- 1 egg
- ½ tsp white pepper
- Saute squash and scallion in bacon grease (or EVOO) until soft but not mushy.
- Combine egg and sour cream in a small bowl.
- In a large bowl, combine cooked squash, sour cream mixture, 2 cups crushed potato chips and shredded Swiss.
- Pour mixture into a greased 2 quart casserole dish.
- Top with remaining potato chip pieces.
- Bake at 350 degrees for 20-30 minutes.
Garnish with dried parsley or other herbs for pretty.