This Can't be Squash Casserole

This Can't be Squash Casserole

arthur j 0

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


1 h 5 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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Your rating



  1. 8 Ratings


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.

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 ...

I did not care for this recipe.


Decreasing the milk from the original 2/3 can to 1/2 can improved the consistency .

I haven't eaten squash in over 30 years but I made this for my son. It smelled Great so I tried it and FELL IN LOVE! I have given some to friends and they said it's the best squash casserole th...