Side Dish Vegetables Squash Summer Squash Mom's Squash Casserole 4.4 (133) 113 Reviews 3 Photos A delicious way to use squash. Great as a covered dish for parties. Recipe by Tami Weaver Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 2 pounds yellow squash, chopped 1 onion, chopped 1 (10.75 ounce) can condensed cream of mushroom soup 2 cups shredded Cheddar cheese 2 eggs, beaten 1 ½ cups seasoned croutons Directions Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish. In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash. Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more. I Made It Print Nutrition Facts (per serving) 304 Calories 20g Fat 19g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 304 % Daily Value * Total Fat 20g 25% Saturated Fat 10g 49% Cholesterol 102mg 34% Sodium 711mg 31% Total Carbohydrate 19g 7% Dietary Fiber 3g 10% Total Sugars 6g Protein 15g Vitamin C 9mg 47% Calcium 341mg 26% Iron 2mg 11% Potassium 430mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved