Mom's Squash Casserole recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

2 pounds yellow squash, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
2 eggs, beaten
1 ½ cups seasoned croutons

Nutrition Info

303.7 calories
carbohydrate: 18.8 g
cholesterol: 102.2 mg
fat: 19.5 g
fiber: 2.9 g
protein: 15 g
saturatedFat: 9.8 g
servingSize: -
sodium: 711 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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