Mom's Squash Casserole

Mom's Squash Casserole

96 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
JTJW2277
Recipe by  JTJW2277

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (96)

Rate This Recipe
Cassie
39

Cassie

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, and garlic salt. I sauteed this blend in a little butter while cutting up the squash. I added the squash and water to the sauteed veggies and cooked together for 15 minutes. I substituted cream of celery for the cream of mushroom and added a little cajun seasoning (Tony Chachere's). The casserole came out beautiful and tasted awesome.

cookntaste
29

cookntaste

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. This was easy to make and I'm sure we'll be having it again soon.

Cheryl
22

Cheryl

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 of the croutons. I also found I was out of mushroom soup....I used 98% fat free Broccoli Cheese soup instead and it was fabulous!! Definately a keeper!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 18.8 g
  • 6%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 111 mg
  • 37%
  • Sodium
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

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Summer Squash Casserole with Nuts

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Yellow Squash Casserole