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Squash Casserole

February 5, 2010


  • 2 cup cooked squash
  • 1 can mushroom soup
  • 2 eggs
  • 1 cup toasted bread crumbs
  • 1/4 cup butter
  • 1 tablespoon sugar
  • 1/3 cup chopped sweet onion; finely diced
  • 1 cup shredded cheese

Mix onion and mushroom soup well.  Add eggs and mix.  Add squash that has been cooked in salted water, drained and then mashed.  Beat well and add sugar.  Pour half of the mixture into well greased casserole dish.  Sprinkle half of the cheese and bread crumbs.  Add rest of the mixture and then top off with the rest of the cheese and bread crumbs.  Melt butter and pour over top of casserole.  Bake for 45 minutes at 325 degrees (F), covered.

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