How to Make This Can't be Squash Casserole - A Step-by-Step Guide

Are you tired of the same old squash casserole recipe? Are you looking for a new and exciting twist on this classic dish? Look no further! This Can't be Squash Casserole is a delicious and unique take on traditional squash casserole that will have your guests begging for the recipe. With a perfect balance of flavors and a creamy, cheesy texture, this casserole is sure to become a family favorite.

What sets this casserole apart from the rest is the combination of unexpected ingredients...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 12
  • Yield: 12 servings

  • 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

    249 cal.

    • Total Fat: 18g
    • Saturated Fat: 7g
    • Cholesterol: 56mg
    • Sodium: 498mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 4g
    • Total Sugars: 2g
    • Protein: 7g
    • Vitamin C: 14mg
    • Calcium: 143mg
    • Iron: 2mg
    • Potassium: 411mg