This Can't be Squash Casserole
Description
Squash casserole with plenty of Cheddar cheese, creamy mushroom soup, and mayonnaise is such a rich and tasty side dish no one will know squash is the main ingredient.
Ingredients
•
cooking spray
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4 pounds yellow squash, sliced
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1/4 cup butter
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1/2 cup chopped onion
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1 (10 3/4 ounce) can cream of mushroom soup
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1 cup Cheddar cheese
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1 cup seasoned bread crumbs
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1/2 (10 3/4 ounce) can milk
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1/2 cup mayonnaise
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1 teaspoon white sugar
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2 eggs, beaten
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salt and ground black pepper to taste
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.