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Squash Supreme

Total Time

Prep: 35 min. Bake: 40 min.


8 servings

We enjoy this casserole every Thanksgiving and Christmas. Ranch dressing gives ordinary squash a boost! —Sherri Johnson, Burns, Tennessee


  • 2 pounds yellow summer squash, peeled and cubed
  • 3 eggs, lightly 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. Stir in the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing mix.
  3. 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°.

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