This Can't be Squash Casserole

4.4
(14)

My family loves this recipe. If freezing, bake first.

2
2
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hrs 5 mins
Servings:
12
Yield:
12 servings

Ingredients

  • cooking spray

  • 4 pounds yellow squash, sliced

  • ¼ cup butter

  • ½ cup chopped onion

  • 1 (10.75 ounce) can cream of mushroom soup

  • 1 cup Cheddar cheese

  • 1 cup seasoned bread crumbs

  • ½ (10.75 ounce) can milk

  • ½ cup mayonnaise

  • 1 teaspoon white sugar

  • 2 eggs, beaten

  • salt and ground black pepper to taste

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.

  2. Bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes. Drain and transfer squash to a large bowl; mash until evenly smooth.

  3. Heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. Mix onion, cream of mushroom soup, Cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash. Spread mixture evenly into the prepared casserole dish.

  4. Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.

Cook's Note:

Casserole can be covered and refrigerated several hours or overnight before baking.

Nutrition Facts (per serving)

249 Calories
18g Fat
17g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 249
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 33%
Cholesterol 56mg 19%
Sodium 498mg 22%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 7g
Vitamin C 14mg 68%
Calcium 143mg 11%
Iron 2mg 10%
Potassium 411mg 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.

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