This Can't be Squash Casserole Recipe - Allrecipes.com
This Can't be Squash Casserole Recipe
  • READY IN ABOUT hrs

This Can't be Squash Casserole

Recipe by  

"My family loves this recipe. If freezing, bake first."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins

Footnotes

  • Cook's Note:
  • Casserole can be covered and refrigerated several hours or overnight before baking.
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Reviews More Reviews

Sep 15, 2013

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.

 
Jun 08, 2014

Awesome!

 
Apr 15, 2014

Decreasing the milk from the original 2/3 can to 1/2 can improved the consistency .

 
Feb 28, 2014

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!

 
Feb 11, 2014

Awesome

 

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Nutrition

  • Calories
  • 249 kcal
  • 12%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 530 mg
  • 21%

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

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