Mom's Squash Casserole Recipe -
Mom's Squash Casserole Recipe

Mom's Squash Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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 More Reviews

Most Helpful Positive Review
Jun 25, 2006

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.

Most Helpful Critical Review
Nov 14, 2003

I didn't like the croutons...I think I'll make it again but use cornbread and make it like a dressing.

Jul 07, 2006

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.

Feb 12, 2006

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!

Nov 14, 2003

This is a GREAT way to cook a LOT of squash. It has a good consistency and it was VERY easy to make. My only suggestion would be to add in salt and pepper to taste as ingredients. Also, a little bit of garlic salt gave it an extra seasoning boost.

Jun 10, 2006

Wonderful, wonderful casserole. I used zuchinni and yellow squash. I added black pepper to the soup mixture (suggested by previous reviewer). I used a four-cheese blend instead of all cheddar. Lastly, I mistakenly bought mushroom soup with roasted garlic--I love garlic and the casserole was just wonderful. My finnicky teenager loves it too!

Nov 14, 2003

Very good combination of flavors, however, still just a little bland. I added a little garlic powder, italian seasoning and seaasoned salt to my individual helping. It really gave the dish a pick-me-up.

Nov 14, 2003

Excellent recipe. This is one squash casserole I will be making over abd over again.


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  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 711 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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