Super Squash

4.7
(213)

This is my mom's squash casserole recipe made with saltine crackers, sharp Cheddar cheese, and a packet of ranch dressing mix. It's full of flavor and topped with a crispy bread stuffing crust. If you like yellow summer squash, you'll love this great recipe!

21
21
21
21
21
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
12

Ingredients

Casserole:

  • 2 tablespoons butter

  • 3 pounds yellow squash, chopped

  • 2 medium onions, chopped

  • 1 cup shredded sharp Cheddar cheese

  • 1 cup mayonnaise

  • 3 large eggs, beaten

  • 12 saltine crackers, crushed

  • 1 (1 ounce) package dry Ranch-style dressing mix

  • 1 teaspoon salt

Topping:

  • 2 cups dry bread stuffing mix

  • ½ cup melted butter

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Make the casserole: Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add squash and onions; cook and stir until tender, 5 to 10 minutes. Remove from the heat and stir in Cheddar cheese, mayonnaise, eggs, crackers, ranch dressing mix, and salt. Spread squash mixture into a medium baking dish.

  3. Make the topping: Mix stuffing and melted butter together in a bowl. Sprinkle over squash mixture.

  4. Bake in the preheated oven until firm and lightly browned, 20 to 30 minutes.

Nutrition Facts (per serving)

457 Calories
31g Fat
36g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 457
% Daily Value *
Total Fat 31g 40%
Saturated Fat 12g 58%
Cholesterol 91mg 30%
Sodium 1183mg 51%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 10g 20%
Vitamin C 11mg 12%
Calcium 156mg 12%
Iron 2mg 13%
Potassium 401mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love