This Can't be Squash Casserole

This Can't be Squash Casserole

4 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
arthur j
Recipe by  arthur j

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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.

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Reviews (4)

Rate This Recipe
Amy G
1

Amy G

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.

Footsiebear
0

Footsiebear

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

Bridget
0

Bridget

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 they've had! Great recipe!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 249 cal
  • 12%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 16.7 g
  • 5%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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