READY IN 45 mins

Super Squash

Read Reviews (79)

"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!" — NANCED35

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter, and sprinkle over the squash mixture.
Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 24, 2003

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 chopped my (2 kinds) of squash pretty small as someone recommended. My family all loved it and we aren't big squash eaters especially. Had wonderful flavor and texture, nice comfort food. Pretty easy to make too! I've saved it to my recipe box - it'll be one of my regulars, especially for a crowd!

—SUZIN

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Most Helpful Critical Review

Mar 30, 2005

This was OK. If I try it again, I would probably add more cheese and use butter crackers on the top instead of stuffing.

—BC1095

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89 Ratings

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Jul 30, 2003

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 finely chopped. This is from a person who does not like squash and my 4 yr old loved it.

—PAULALB

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Oct 10, 2006

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 have made this 4 times already this summer, and close to one of the best recipes on this site!!!!!!!!

—grannieshelper

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Nov 20, 2005

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 have recipe for holiday meals.

—Jenny-RAE

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Aug 13, 2003

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.

—ADAM_O

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Jul 24, 2003

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 make.

—KSP96067

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Aug 13, 2003

Boy, did this take me back! Many years ago, in desparation during a squash "explosion" in my garden I created a similar dish. Think I may have used Italian dressing mix for the base instead of ranch. Try it for a twist!

—WENDYB_09

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Nutrition

Calories
456 kcal
23%

Carbohydrates
35.7 g
12%

Cholesterol
98 mg
33%

Fat
31 g
48%

Fiber
3.6 g
15%

Protein
9.9 g
20%

Sodium
1183 mg
47%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Super Squash

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 456
Calories from Fat: 279

% Daily Value *
Total Fat 31g 48 %
Saturated Fat 11.5g 57 %
Cholesterol 98mg 33 %
Sodium 1183mg 47 %
Potassium 401mg 11 %
Total Carbohydrates 35.7g 12 %
Dietary Fiber 3.6g 15 %
Protein 9.9g 20 %
** Sugars 4.3g
** Vitamin A 14 %
Vitamin C 17 %
Calcium 19 %
Iron 24 %
** Thiamin 29 %
** Niacin 36 %
** Vitamin B6 21 %
** Magnesium 16 %
** Folate 55 %

* 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.