Recipe originally published on KetovangelistKitchen.com on 7/30/19. It has been lightly edited for re-publication.
My mom loves vegetables. She loves them so much that I honestly think she could eat nothing but salad, every day, and be perfectly happy. I, on the other hand, have never been a huge veg eater, and that goes double for yellow squash (one of mama's favorites). To be honest, the summer squashes are just so mushy and blah that I've never cared for them. I eat them more often now, mostly in the form of zoodles, but I generally just don't bother.
This casserole is one of the few exceptions. It's creamy, but still hasn't some texture and doesn't make it into the mushy category, plus it's cheesy and kind of wonderfully flavorful. I based it, in large part, on Paula Deen's old squash casserole recipe, which I did actually enjoy in the before-keto times. Obviously, there are some ingredient changes (no Ritz crackers to be found here!), and I had to be a little creative in doing so, but overall I think I've got the flavor and texture pretty darned close. It's tasty enough that my mush-averse husband thoroughly enjoys it whenever it grace so our table.