FBD

This Can't be Squash Casserole

Mashed yellow squash baked with cream of mushroom soup, mayo, eggs, and Cheddar cheese — so good no one believes it's squash.

AmericanVegetarianIntermediate50 minBy Northstar

Ingredients

Servings
8
  • 4 lb yellow squash, cooked, well drained, mashed
  • 0.5 stick butter or margarine
  • 1 whole medium onion, chopped
  • 1 cup bread crumbs, seasoned preferred
  • 1 can (10.75 oz) cream of mushroom soup
  • 2/3 can milk (2/3 soup can)
  • 0.5 cup mayonnaise
  • 2 whole eggs, beaten
  • 1 cup Cheddar cheese, shredded
  • 1 tsp salt, to taste
  • 0.5 tsp pepper, to taste

Instructions

  1. 1

    Cook the onion in butter just until tender. Combine all ingredients until well mixed.

  2. 2

    Spray a 9×13-inch pan with nonstick spray and spread mixture evenly. (May be covered and refrigerated several hours or overnight.)

  3. 3

    Bake uncovered at 350 to 375°F for 45 minutes to 1 hour, until lightly browned on edges and bubbly.

Tags

vegetariansouthernside dishcasserolesquashmake-ahead