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-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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)

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Transfer squash to a large bowl; mash. Add the eggs, cheese, mayonnaise, cracker crumbs, onion and dressing
mix; mix well.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Pour into a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs and paprika. Drizzle with butter.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake, uncovered, at 325° for 45-50 minutes or until a thermometer reads 160°. Serves 8.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest