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Squash Casserole with Mushrooms

Squash Casserole with Mushrooms

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Side Dish

Ingredients

  • 3 14.5 oz. cans Margaret Holmes Squash with Vidalia Onions
  • 1 8 oz. can chopped mushrooms, drained
  • 1 10 oz. can cream of mushroom soup
  • 1 tbs. mayonnaise
  • 3/4 cup bread crumbs
  • 1 cup shredded cheddar cheese divided
  • salt & pepper to taste
  • non-stick cooking spray

Instructions

  • Preheat oven to 375°F.
  • Combine soup, mayo, bread crumbs & 1/2 cup of cheese together.
  • Spray a casserole dish with non-stick cooking spray.
  • Gently fold Margaret Holmes Squash with Vidalia Onions and mushrooms into the soup mixture. Add salt and pepper if desired.
  • Place mixture in casserole dish. Bake uncovered for 20-25 minutes or until bubbly.
  • Remove from the oven and sprinkle remaining 1/2 cup of cheese on top, return to oven just until cheese is melted.