Recipe by arthur j
"My family loves this recipe. If freezing, bake first."
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yellow squash, sliced
1 (10.75 ounce) can
cream of mushroom soup
seasoned bread crumbs
1/2 (10.75 ounce) can
salt and ground black pepper to taste
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.
I did not care for this recipe.
My whole family loved this casserole even my young grandkids. I added garlic and extra and onions and some zucchini squash. I have made this 4X now and the opinion of my family is this is the best casserole of all the squash I have cooked.Also added extra cheddar cheese and whipped it with a mixer. My vote is a 5 star. SK from Tn.
Decreasing the milk from the original 2/3 can to 1/2 can improved the consistency .
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!
* Percent Daily Values are based on a 2,000 calorie diet.
This Can't be Squash Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 249
** Calories from Fat: 160
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