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.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or cream cheese to the squash mixture. You can also substitute the yellow squash with zucchini for a slightly different flavor. If you don't have Beau Monde seasoning, a mix of thyme, garlic powder, and onion powder can work well. This casserole can be made ahead and refrigerated before baking for a convenient side dish.
Serving Suggestions
This casserole pairs beautifully with grilled meats or a fresh garden salad. It makes an excellent side dish for holiday meals or casual family gatherings. For a vegetarian option, serve it alongside a hearty grain salad or roasted vegetables. Consider complementing the flavors with a crisp white wine or iced tea.
Storage & Reheating
Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, cover with foil and bake at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions on a microwave-safe plate for 1-2 minutes, checking for doneness.
Nutrition & Diet Analysis (per serving)
Each serving of Rebecca'S Squash Casserole contains roughly 627 calories, with 3g protein, 23g carbohydrates, and 60g fat. Note that it is relatively high in sodium, at 1690mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash instead of fresh?
Yes, you can use frozen squash, but make sure to thaw and drain it well before using to avoid excess moisture in the casserole. Frozen squash may also cook faster, so keep an eye on the baking time.
How can I make this recipe gluten-free?
To make this casserole gluten-free, substitute regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Ensure that the cream of mushroom soup used is also gluten-free, as some brands contain gluten.
Can I add other vegetables to the casserole?
Absolutely! Feel free to mix in other vegetables like chopped bell peppers, spinach, or even corn for added flavor and nutrition. Just be sure to adjust the cooking time as needed to ensure everything is tender.
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).