Super Squash Recipe -
Super Squash Recipe
  • READY IN 45 mins

Super Squash

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  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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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!

Most Helpful Critical Review
Jun 19, 2006

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.

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!!!!!!!!

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.

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.

Dec 25, 2012

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 cooking the squash and onions together. This keeps the moisture in the pan. Just be careful not to leave too much juice as your casserole can be runny. I would cook the first half with a lid on and then remove the lid so some of the liquid evaporates into the air. Then add your cheese, etc. If for some reason it may seem to runny after you have added cheese and other ingredients a few extra crackers will help. ( I used ritz crackers) Also baking with or without a cover makes a difference in the crunchiness of your topping and the dryness of your casserole. I actually added a little bit of water to my stuffing along with the butter to make it a tiny bit moist. Don't add too much though, just a tablespoon or so. Anyhow, I encourage you to make it, and pay attention to these things, then the 2nd time you make it will be perfect. The flavor is always great!

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.

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.


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  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 91 mg
  • 30%
  • 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.

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