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READY IN ABOUT 1½ hrs

Mom's Squash Casserole

Read Reviews (94)

"A delicious way to use squash. Great as a covered dish for parties." — JTJW2277

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Original recipe makes 6 servings Change Servings

2 pounds yellow squash, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup

2 cups shredded Cheddar cheese
2 eggs, beaten
1 1/2 cups seasoned croutons

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
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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PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

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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.

—Cassie

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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.

—TERRI WATKINS

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110 Ratings

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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.

—cookntaste

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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!

—Cheryl

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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.

—CHRISTIEBELLE

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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!

—Angela

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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.

—DEBDAN54

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Nov 14, 2003

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

—JUDIHILGENBERG

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Nutrition

Calories
304 kcal
15%

Carbohydrates
18.8 g
6%

Cholesterol
111 mg
37%

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.

Nutritional Information

Mom's Squash Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 304
Calories from Fat: 175

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 9.8g 49 %
Cholesterol 111mg 37 %
Sodium 711mg 28 %
Potassium 430mg 12 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 2.9g 12 %
Protein 15g 30 %
Sugars 6.3g
Vitamin A 16 %
Vitamin C 15 %
Calcium 43 %
Iron 20 %
Thiamin 16 %
Niacin 35 %
Vitamin B6 11 %
Magnesium 20 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.