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Squash Supreme

Yellow squash, onions, cheddar cheese and ranch dressing topped with a crispy cracker crumb topping.

This casserole is sure to become a welcomed part of your holiday tradition. Make this casserole a part of your holiday tradition.

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 crackers)
  • 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

    How to make it 


  • 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 squash to a large bowl; mash. Add the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing
    mix; mix well.

  • 3

    Pour into a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs and paprika. Drizzle with butter.

  • 4

    Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°. Serves 8.