THIS CAN'T BE SQUASH CASSEROLE

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This Can't be Squash Casserole image

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

Provided by arthur j

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h5m

Yield 12

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 16.7 g, Cholesterol 55.6 mg, Fat 17.7 g, Fiber 3.5 g, Protein 7.2 g, SaturatedFat 6.5 g, Sodium 497.7 mg, Sugar 2.4 g

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