Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. squash, boiled 3 minutes and drained; 1/2 c. celery (optional); 1 onion, chopped; 1/2 to 1 stick margarine; 1 can cream of mushroom soup; 1/4 c. Miracle Whip; 1/4 c. sour cream; 1/3 c. milk; 1/2 c. mushrooms (optional); 3 eggs, beaten; 1 pkg. cornbread stuffing; 1 c. Velveeta cheese, grated

Servings: persons

2 lb. squash, boiled 3 minutes and drained
1/2 c. celery (optional)
1 onion, chopped
1/2 to 1 stick margarine
1 can cream of mushroom soup
1/4 c. Miracle Whip
1/4 c. sour cream
1/3 c. milk
1/2 c. mushrooms (optional)
3 eggs, beaten
1 pkg. cornbread stuffing
1 c. Velveeta cheese, grated

1
Cut squash; boil 3 minutes.
2
Drain.
3
Chop onion and celery. Cook in margarine until soft.
4
Mix soup, Miracle Whip, sour cream, milk, mushrooms and beaten eggs with cornbread stuffing mix and then add squash.
5
Put in casserole dish.
6
Top with cheese.
7
Bake 50 to 55 minutes in a 350u00b0 oven.
8
This may be frozen.

2481

kcal

Calories

258

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb. squash, boiled 3 minutes and drained, 1/2 c. celery (optional), 1 onion, chopped, 1/2 to 1 stick margarine, and more.

Yes, Squash Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Casserole

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