This Can't be Squash Casserole
Recipe by arthur j from allrecipes.com
Dinner,Side Dish 1 Hr. 5 Mins.
Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 249
- Carbohydrate: 17g
- Fat: 18g
- Fiber: 4g
- Protein: 7g
- Sugar: 2g
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