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Super Squash

Super Squash

Nancy Drummond Ransom

"This is my mom's recipe. This squash casserole is filled with flavor and baked with a wonderful stuffing crust. If you like yellow summer squash, then you'll love this great recipe!"
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45 m servings 456 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1183 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat, and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch dressing mix and salt.
  3. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
  4. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

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Read all reviews 150
  1. 178 Ratings

Most helpful positive review

Very nice and tasty! Sure seems like alot of squash, but it cooks down nicely. I would definately recommend using a 9x13 pan as what I considered a "medium" baking dish wouldn't hold it. And I c...

Most helpful critical review

The ranch and chedder add too much whang, doesn't leave much for the buttery flavor of squash. Too much bread for topping. From an avid squash over-planter.

Most helpful
Most positive
Least positive

Very nice and tasty! Sure seems like alot of squash, but it cooks down nicely. I would definately recommend using a 9x13 pan as what I considered a "medium" baking dish wouldn't hold it. And I c...

Let me say....AWESOME RECIPE...My boyfriend's mother had extra squash that people at church gave her and she gave me some. I just cut up 3-4 and used exact measurments, was not oily at all. I ha...

I would recommend insteads of just chopping the squash to FINELY chop the squash and also use herb stuffing mix. The recipe itself is great with a wonderful flavor but the squash needs to be fi...

My SIL made this recipe for our Thanksgiving meal. She altered the recipe to include Ritz crackers instead of saltine crackers. It gave it a richer taste and was absolutely to die for. A must ha...

ONe of the reviews stated this was dry and blah. Nothing could be further from the truth. This is a delicious moist and yummy casserole. ONe tip is to put a lid on your pan when you are cook...

This is a great recipe. I took it to a Christmas party and everyone wanted the recipe.It makes alot. I also added extra cheese. and used green and yellow squash for color. Excellent and easy to...

Outstanding, and the rave reviews are a testament to that. A couple minor alterations: 16 reduced fat Ritz crackers replacing 12 saltine crackers and used herb seasoned stuffing. Nicely filled a...

This is a great squash recipe. I just had to double the amount of cheese. I couldnt help myself. Great texture and flavor. This one is a real winner.

Even my hubby (who says he doesn't like yellow squash) liked this one! I used "butter buds" instead of butter in the squash so I could add bacon with the other ingredients. I did use the butter ...

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