Squash Casserole

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pt. sliced yellow squash; 1 small chopped onion; 1 small can evaporated milk; 1/2 c. whole milk; 2 Tbsp. butter; 2 Tbsp. flour; 1 c. grated Cheddar cheese; 1 pkg. Pepperidge Farm stuffing; salt; pepper

Eats Now Editorial Team · 368 kcal · General

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Squash Casserole – a delicious recipe with onion, milk, milk, butter, flour, Cheddar cheese. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 pt. sliced yellow squash
1 small chopped onion
1 small can evaporated milk
1/2 c. whole milk
2 Tbsp. butter
2 Tbsp. flour
1 c. grated Cheddar cheese
1 pkg. Pepperidge Farm stuffing
salt
pepper

1
Boil squash and onion in salted water until tender.
2
Drain. Cook until thickened evaporated milk, whole milk, butter and flour.
3
Stir in Cheddar cheese.
4
Salt and pepper to taste.
5
Place squash and onion in a casserole and cover with sauce.
6
Pour enough dressing on top of casserole to cover and dot with butter.
7
Bake 15 minutes at 350u00b0, until browned.

368

kcal

Calories

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 pt. sliced yellow squash, 1 small chopped onion, 1 small can evaporated milk, 1/2 c. whole milk, and more.

Yes, Squash Casserole falls under the General 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.

Quick Info

Servings
4 servings
Calories
368 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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