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My review
This Can't be Squash Casserole
1
arthur j
"My family loves this recipe. If freezing, bake first."
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Ingredients
1 h 5 m servings 249Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- 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.
- 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.
- Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.
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Footnotes
- Cook's Note:
- Casserole can be covered and refrigerated several hours or overnight before baking.
Nutrition Facts
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
9/15/2013
It was a split decision- those of us who like squash really liked this casserole, the ones who didn't- not so much. I think the texture was nice, and the flavor was great.
Most helpful critical review
8/8/2016
was very bland needed more cheese
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Least positive
Newest
9/15/2013
It was a split decision- those of us who like squash really liked this casserole, the ones who didn't- not so much. I think the texture was nice, and the flavor was great.
1/18/2019
Turned out great! It was a hit! Added about a cup of cheddar on top. Yummmo
7/31/2014
My whole family loved this casserole even my young grandkids. I added garlic and extra and onions and some zucchini squash. I have made this 4X now and the opinion of my family is this is the ...
4/6/2014
Decreasing the milk from the original 2/3 can to 1/2 can improved the consistency .