Mom's Squash Casserole

Mom's Squash Casserole

97
JTJW2277 0

"A delicious way to use squash. Great as a covered dish for parties."

Ingredients

1 h 20 m {{adjustedServings}} servings 304 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
  4. Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
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Reviews

97
  1. 115 Ratings

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This was a delicious casserole! I modified it a bit to suit the tastes of my family members. I used a seasoning blend by Pictsweet that has chopped onions, green and red bell peppers, celery, an...

Yum! I sauted the squash and onion with some garlic powder and topped the casserole with Italian seasoned bread crumbs and a few sprays of I Can't Believe It's Not Butter instead of croutons. ...

Fantastic recipe!! I lightened it considerably by using Egg Beaters instead of eggs, reducing the cheese to 1 cup (and using 2% milk cheddar cheese), and using just 1/2 cup bread crumbs instead...