A delightful low-carb casserole featuring squash and a creamy, cheesy topping.
Steam the squash, onion, and garlic until tender.
Cut the squash into even slices to ensure uniform cooking.
In a mixing bowl, combine mayonnaise, shredded cheddar cheese, and eggs.
Whisk the mixture thoroughly to achieve a smooth consistency.
Add the steamed vegetables to the bowl and mix well.
Let the vegetables cool slightly before mixing to avoid cooking the eggs prematurely.
Pour the mixture into a greased casserole dish.
Use a spatula to spread the mixture evenly in the dish.
Top with additional shredded cheddar cheese.
Sprinkle the cheese evenly for a consistent topping.
Bake in a preheated oven at 350°F for 40 minutes.
Check the casserole at 35 minutes to ensure it doesn't overcook.
Let the casserole cool for 5 minutes before serving.
Cooling allows the casserole to set, making it easier to serve.
