This Can't be Squash Casserole

Ingredients

• 0.3 cup butter 
• 1 cup cheddar cheese 
• 10.8 ounce cream of mushroom soup canned
• 2  eggs beaten
• 12 servings salt and ground pepper black to taste
• 0.5 cup mayonnaise 
• 10.8 ounce milk canned
• 0.5 cup onion chopped
• 1 cup seasoned bread crumbs 
• 1 teaspoon sugar white
• 4 pounds baby squash yellow sliced

Equipment

• bowl
• frying pan
• oven
• pot
• casserole dish

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. Bring a large pot of salted water to a boil; cook squash in the boiling water until very tender, 10 to 15 minutes.
3. Drain and transfer squash to a large bowl; mash until evenly smooth.
4. Heat butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
5. Mix onion, cream of mushroom soup, Cheddar cheese, bread crumbs, milk, mayonnaise, sugar, eggs, salt, and pepper into mashed squash.
6. Spread mixture evenly into the prepared casserole dish.
7. Bake in the preheated oven until bubbling and edges are lightly browned, 45 minutes to 1 hour.