Chances are you've had green bean casserole at some point in your life. Maybe it even shows up every year for Thanksgiving dinner. But did you know the woman who invented it was Dorcas Reilly? Dorcas was one of the first full-time members of Home Economics department at Campbell's. That's where she developed the green bean casserole in 1955.
Campbell’s estimates that about 40% of their cream of mushroom soup sales today go towards green bean casseroles. It's quick and easy, requiring just 6 ingredients. HIS Morning Crew celebrated the life of Dorcas Reilly by sharing our favorite casserole recipes. We got many calls and texts from people sharing their favorites.
One text came from Gina, who shared her favorite Yellow Cheddar Squash Casserole from Gourmet Girl Cooks. This recipe is gluten-free.
Here's the recipe if you'd like to try this too!
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
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.