Squash Casserole from Weaver D's

Weaver D's Squash CasseroleRecipe
Photo: Oxmoor House
Creamy and simple, this tastes like the sort grandmama used to make.


Makes 12 servings

Recipe from

Oxmoor House


4 pounds yellow squash, cut into 1/4-inch slices (14 cups sliced)
1/4 cup butter
1 1/4 cups diced white onion
2/3 cup cream of mushroom soup
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon pepper
2 large eggs, lightly beaten
1 cup soft, fresh breadcrumbs
1 cup (4 oz.) shredded sharp Cheddar cheese


1. Preheat oven to 350°. Cook squash in boiling water to cover 8 minutes or until tender. Drain well, and press gently between paper towels to remove excess moisture.

2. Melt butter in a large skillet over medium-high heat; add onion, and sauté 3 to 5 minutes or until tender.

3. Stir together onion mixture, soup, and next 4 ingredients in a large bowl. Stir in squash and breadcrumbs. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with cheese, and bake at 350° for 30 minutes or until lightly browned.