Creamy Squash Casserole Recipe

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Creamy Squash Casserole

Tiffany Spreadbury


I started making this a few years ago after getting it out of an old Georgia cook book.I've spruced it up a little & make it now for Thanksgiving & Christmas, I've had to make double everytime.Hope you like it as much as my family does.

★★★★★ 1 vote
45 Min
35 Min


1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
2 c
frozen or fresh squash
1/2 c
kraft mayo
1 c
sour cream
1 medium
onion, chopped
1 can(s)
italian bread crumbs
butter, room temperature


1boil squash & onions till soft (no crunchies!)
2drain me please i'm soaked!
3in a seperate bowl mix together mayo,both cans of soup, & sour cream (put me in the fridge, till the squash is done.)
4combine your squash & onion mixture with your soup mix until well combined
5take your baking dish & line it with butter(sides & all honey!)
6cover the butter with your italian bread crumbs
7pour mixture into baking dish
8melt 1/2 cup of your butter & gently coat the top of casserole
9sprinkle more bread crumbs on top
10bake for 35 mins at 350'
11when you remove it from the oven let it cool before eating.(don't burn your tongue, you won't enjoy the wonderful taste!)
12Enjoy with friends & family :0)

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy