- cooking spray
- 4 pounds yellow squash, sliced
- 1/4 cup butter
- 1/2 cup chopped onion
- 1 (10.75 ounce) can cream of mushroom soup
- 1 cup Cheddar cheese
- 1 cup seasoned bread crumbs
- 1/2 (10.75 ounce) can milk
- 1/2 cup mayonnaise
- 1 teaspoon white sugar
- 2 eggs, beaten
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- 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.
- 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.
- Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.
04/14/2018
recipepes.com
This Can't be Squash Casserole, recipe
PT15M
PT1H
5
455 calories
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