Gluten Free Dairy Free Sausage and Squash Casserole
Recipe type: Casserole
Cuisine: Gluten and Dairy Free
It's summer and that means it's the season for lots and lots of squash. Yellow squash is less a favorite of mine than zucchini, so I don't have as many things I do with it, but this casserole is one of them. The original version of this recipe is neither gluten or dairy free. But it is a favorite, so I set out to adapt it. The final result isn't exactly pretty--casseroles are not known for their visual appeal--but it was definitely a winner in the conversion department.
  • For the Cornbread:
  • ¼ cup melted Earth Balance or vegetable shortening
  • ¼ cup sugar
  • 1 egg
  • ½ cup almond milk (soured with ½ tsp apple cider vinegar)
  • ¼ tsp baking soda
  • ½ cup cornmeal
  • ½ cup all-purpose gluten free flour
  • ¼ tsp salt
  • 1 pound turkey breakfast sausage
  • 2 pounds squash (I often buy the already sliced yellow squash in the freezer section as a time saver or if I want to make this in the winter)
  • ½ large sweet onion, diced (I used Vadalia)
  • ⅓ cup sour cream substitute (I used Tofutti)
  • 3 oz. cream cheese substitute cheese, softened (Also Tofutti)
  • ⅔ cup Daiya cheddar shreds
  1. In a glass measuring cup, measure almond milk and add the vinegar and let sit a bit.
  2. In a large mixing bowl, melt Earth Balance in microwave. Add sugar and use a spatula or wooden spoon, to mix into Earth Balance. Add eggs.
  3. Then add baking soda, mix together.
  4. Add almond milk/baking soda to the Earth Balance/sugar/egg mixture and mix just until combined.
  5. Bake in an 8 inch cast iron skillet at 375 for about 20 minutes.
  6. Dump the squash in a large pot of boiling water (obviously slice it if you’re using fresh).
  7. Dice the onion.
  8. Brown the sausage and onion over medium high heat.
  9. Once the sausage is browned, drain the squash well. Add to the pan and stir until well combined. Turn off the heat.
  10. Add the sour cream substitute and cream cheese substitute and stir until well combined.
  11. Crumble the cornbread into the pan and stir until well combined.
  12. Preheat the oven to 350 degrees.
  13. In a 2.5 to 3 quart baking dish coated with Pam, dump the casserole mixture.
  14. Top with the cheddar shreds.
  15. Bake for 20-30 minutes.
Recipe by Kait Nolan at