this can't be squash casserole

Ingredients

• Servings: 12
• cooking spray
• 4 pounds yellow squash, sliced
• 1/4 cup butter
• 1/2 cup chopped onion
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup cheddar cheese
• 1 cup seasoned bread crumbs
• 1/2 (10.75 ounce) can milk
• 1/2 cup mayonnaise
• 1 teaspoon white sugar
• 2 eggs, beaten
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes. drain and transfer squash to a large bowl; mash until evenly smooth.
• heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes. mix onion, cream of mushroom soup, cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash. spread mixture evenly into the prepared casserole dish.
• bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.