Mom's Squash Casserole

Mom's Squash Casserole

97
JTJW2277 0

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

1 h 20 m servings 304 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 18.8g
  • 6%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 711 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

97
  1. 115 Ratings

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Most helpful positive review

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, an...

Most helpful critical review

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

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, an...

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. ...

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...

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 lit...

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...

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 pic...

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

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

I was looking for a new recipe for summer squash and happened upon this one. Me, my husban and my 3 year old daughter loved it! It was gone in one night and I am making it again tomorrow. Tha...