Rebecca'S Squash Casserole
A comforting squash casserole with creamy mushroom soup, seasoned with Beau Monde, topped with buttery crumbs, perfect as a side dish for family dinners or holidays.
Ingredients
Instructions
- Cook the yellow squash until tender, then drain well.
- Chop or mash the boiled eggs.
- Saute chopped onion in 1 tablespoon Mazola margarine until translucent, do not brown.
- Add the chopped or mashed eggs to the can of cream of mushroom soup.
- Add Beau Monde seasoning to the soup mixture.
- Combine the cooked squash with the onion and egg mixture, mixing thoroughly.
- Melt 1 stick of margarine and add cracker or bread crumbs to it to make buttered crumbs.
- Spread the squash mixture in a casserole dish.
- Top with the buttered crumbs.
- Bake at 350°F until the crumb topping is golden brown.
Nutrition & Diet Analysis (per serving)
463
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).