Fresh apples are used to make this delicious apple-cinnamon bread. The best apple varieties to use in this bread are Roma, Gala, and McIntosh.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- nonstick cooking spray
- 3 pounds yellow squash, sliced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1 cup mayonnaise
- ½ cup chopped sweet onions
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Combine yellow squash, cream of mushroom soup, Cheddar cheese, mayonnaise, onion, egg, salt, and pepper in a bowl. Mix until well combined and transfer to the casserole dish and cover with foil.
- Bake in the preheated oven until cooked through and bubbly, about 45 minutes.
- I used Vidalia(R) onions in this recipe.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 699 mg |
| Sugars | 1 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Great & easy
7.21.22 I scaled this in half but followed the recipe to the letter. Unfortunately, it ended up being soggy with a pool of liquid on the bottom of the dish, and that’s after cooking for 1 hour. I honestly don’t know what happened here. I know that yellow squash has a lot of moisture in it, maybe the squash just released its liquid or perhaps it had something to do with the mayo??? I typically make squash casserole with the buttery cracker topping, and I’ve never had this problem before. Although this was wet, it tasted good, but I won’t be making this again. I’m sticking with the cracker topping recipes.