Publisher Photo
Publisher Photo
We enjoy this casserole every Thanksgiving and Christmas. Ranch dressing gives ordinary squash a boost! —Sherri Johnson, Burns, Tennessee
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.

Ingredients

  • 2 pounds yellow summer squash, peeled and cubed
  • 3 eggs, beaten
  • 1 cup (4 ounces) finely shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 3/4 cup crushed butter-flavored crackers (about 19)
  • 1 medium onion, finely chopped
  • 1 envelope buttermilk ranch salad dressing mix
  • 1/3 cup dry bread crumbs
  • 1/8 teaspoon paprika
  • 3 tablespoons butter, melted

Directions

Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. Drain well in a fine mesh strainer, pressing water out with the back of a large spoon.
Transfer to a large bowl; mash. Add the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing mix; mix well. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs and paprika. Drizzle with butter. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°. Yield: 8 servings.
Originally published as Squash Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p120

  • 2 pounds yellow summer squash, peeled and cubed
  • 3 eggs, beaten
  • 1 cup (4 ounces) finely shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 3/4 cup crushed butter-flavored crackers (about 19)
  • 1 medium onion, finely chopped
  • 1 envelope buttermilk ranch salad dressing mix
  • 1/3 cup dry bread crumbs
  • 1/8 teaspoon paprika
  • 3 tablespoons butter, melted
  1. Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until very tender. Drain well in a fine mesh strainer, pressing water out with the back of a large spoon.
  2. Transfer to a large bowl; mash. Add the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing mix; mix well. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs and paprika. Drizzle with butter. Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°. Yield: 8 servings.
Originally published as Squash Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p120

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Reviews forSquash Supreme

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MY REVIEW
gunslinger User ID: 544392 269058
Reviewed Jul. 6, 2017

"made this for a potluck recently and it was very good. It was very cheesy and creamy and the bread crumbs gave it a nice crispy topping."

MY REVIEW
s_pants User ID: 174050 106908
Reviewed Nov. 26, 2010

"I made this for Thanksgiving a few years ago and made it again this year...I always have to try new recipes and hardly ever go back to the same one. This is excellent and a keeper!"

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