• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 8
    OK

    Campbell’s® Calabaza en Crema de Champiñon (Tatuma Squash Casserole)

    Our Calabaza en Crema de Champiñon is a reinterpretation of our Classic Green Bean Casserole, using a favorite type of squash from Latin America. Firm, fleshy Tatuma squash is also known as calabacita in some markets. Look for small, young squash, which are tender have fewer fibrous seeds.

    Getting your family to eat their vegetables has never been so delicious! Try adding a few tablespoons of fresh corn, chopped red, yellow or orange bell peppers, or even cauliflower for variety. Also, you can mix the colors of yellow banana squash and dark green zucchini squash for a beautifully colorful casserole.


    Ingredients
    1 1/4
    pounds
    Tatuma or calabacita squash (substitute zucchini) sliced into 1/4-inch thick rounds
    1
    10 3/4 ounce can Campbell’s® Condensed Cream of Mushroom Soup
    1
    teaspoon
    soy sauce
    1/8
    teaspoon
    black pepper
    1/2
    cup
    milk
    1 1/3
    cups
    French’s® French Fried Onions
    Directions
    Preheat the oven to 350F. Stir the soup, milk, soy sauce, black pepper, squash and 2/3 cup onions in a 1 1/2-quart casserole. Cover with aluminum foil.
    Bake for 25 minutes or until the squash mixture is hot and bubbling.
    Remove the foil, and stir the squash mixture slightly. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

    The base number of servings for this recipe is 8
    OK

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