This is a variation of the recipe over here. It is so yum and fabulous for fall and winter dinners. It is full of squash, which might put off some family members. So leave the word “squash” out of the title and make sure you use “bacon and beef” in the title.

It definitely counts as low-carb and keto and a THM-S recipe.

Ingredients:

8 c non-starchy veggies. In the above picture I used yellow squash. I scooped out the seeds and then chopped the rest into matchstick pieces. You could also use zucchini or cabbage or spaghetti squash

2 c sour cream

1 pack bacon

1 T garlic powder

1 T mineral salt

1/2 t black pepper

3 c grated sharp cheese

2 lbs ground beef

1 chopped onion

I have an abundance of summer squash this year so this is what I’ve done to enjoy it. It’s a great way to use your graden harvest!

Directions:

Grease a casserole dish, bigger than 9 x 13. I’m not sure if this will even fit a 9 x 13 pan, maybe, you’ll have to experiment, but you are forewarned that it might not. The cousin of this casserole, over here does have 8 c of non-starchy veggies, and it fits, but that version has less sour cream. Anyway, get your bacon baking in the oven according to the package directions. Chop up the onions, toss into a pan to cook on low with the ground beef. While that’s cooking, slice the squash in half and scoop out the seeds. Then cut into matchsticks. When beef and onions are thoroughly cooked through, drain fat off (unless you have grassfed-beef, because the toxins of beef store in the fat) then mix the beef onion mixture in with all the other ingredients (except for bacon) in a big mixing bowl, then spread evenly in the casserole dish. After bacon is cooked and cooled, chop into small pieces and sprinkle on top. Sprinkle Italian seasoning and more salt and pepper on top. Bake covered at 350 degrees for one hour until golden brown. Alternatively, saute the squash until soft before assembling the casserole.

This serves a family of 6 with plenty for leftovers!