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!
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!
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!Read More
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.Read More
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!
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!!!!!!!!
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.
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.
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!
Outstanding, and the rave reviews are a testament to that. A couple minor alterations: 16 reduced fat Ritz crackers replacing 12 saltine crackers and used herb seasoned stuffing. Nicely filled a 9” x 13” (3 qt.) baking dish (lightly sprayed w/ olive oil). Lightly sprayed saucepan w/ olive oil rather than using butter when cooking the squash and onions. In further reducing the overall 10 tablespoons of butter in this casserole, only used 3 tablespoons to make the stuffing crust . . . don’t think a noticeable taste difference resulted. Used a pinch of salt to cut down on high sodium level for a relatively small sized serving (i.e., roughly 3” x 4” size). For special occasions, I would make this recipe the same way again. If part of an everyday meal, the aim would be to make a healthier version . . . experiment w/ using 2/3 cup light ranch dressing & 1/3 cup mayo rather than 1 cup mayo. This is one of the most delicious vegetable casseroles we’ve found on this site. Thanks, NANCD35.
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.
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.
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.
Even my hubby (who says he doesn't like yellow squash) liked this one! I used "butter buds" instead of butter in the squash so I could add bacon with the other ingredients. I did use the butter in the topping though...a girl is only willing to sacrifice so much!
This stuff is delicious! I made it exactly by the recipe and my boyfriend and I ate more of it late at night and even the next morning. We could not get enough! Yum...I'm thinking I may want some more tonight!
Boy, did this take me back! Many years ago, in desparation during a squash "explosion" in my garden I created a similar dish. Think I may have used Italian dressing mix for the base instead of ranch. Try it for a twist!
Great flavor!! I made a huge pan of this for Thanksgiving and I think every member of the family complimented me on the dish. My husband and I could not stop eating it and he requested more less than a week later. I have a pan in the oven right now but I made it with slightly boiled potatoes this time. I'm positive it will taste as good as it smells.
This was OK. If I try it again, I would probably add more cheese and use butter crackers on the top instead of stuffing.
I have made this many times and we love it. I have used some zuchinni if my garden is short on yellow squash which also works. At times I freeze some to use later.
Followed recipe but mixed green and yellow, i followed others advice and cut them up smaller, next time i will use a larger pan and just slice them, HUGE HIT with everyone at party at the lake. Will make again. Made in the afternoon and put back in frig, baked for about 40-45 minutes and served with steaks DELISH!!!
Wonderful recipe! I made this for Easter dinner and everyone loved it.... even those who said they didn't like squash! I made 2 small changes... I only used 2 eggs, and I used Ritz crackers instead of saltines. I will definitely use this recipe again.
This recipe is amazing! Wish I could give it 1,000 stars. I used both yellow and green squash as that is what I had, 1 entire sleeve of Keebler Town House butter crackers instead of saltines and added 6 slices of chopped, crisp cooked bacon I had in the fridge. Also used herb seasoned stuffing as that is what I had on hand. I used the food processor to thinly slice the squash...took no time at all and the sliced squash cooked up perfect. I baked it all in a 9" x 13" casserole. Next time I'm thinking of adding 1 cup more stuffing as that is what took it over the top in my opinion. And there will be many more next times!
Crumbled cornbread topping instead of crackers suggested by a friend. Really good
This was a huge hit at the potluck I went to last night. Everyone loved it, to include my husband who claims he doesn't like squash! He went back for seconds! Didn't change anything in the recipe. Great just as written. I am however going to try it with broccoli next.
Very similar to a recipe my mom used to make......but dare I say it - even better! Fall comfort in a dish! Thanks to our over zealous garden I used zucchini and yellow squash. Mixed white sharp cheddar, parmesan and cheddar for the cheese; used 1/2 sour cream and 1/2 mayo; added chopped chicken and omitted the salt (thank goodness! or it would have been far too salty). I used herb stuffing for top; next time I think I would a third less of the ranch mix.
Wonderful comfort food! I did not have any yellow squash, but I did have a ginormous green zucchini from a friend's garden. Worked perfectly.
Great recipe! I have made this several times and every time I do I always get lots of approval. I did not have any Ranch dressing mix but it was still great without it. This will be a keeper!
I thought this squash was very very good. The only reason I did not give it a 5 start is because it didn't convince my non squash eaters that squash is good but the ones who like squash said it was the best they had ever had. The only thing I changed was I used ritz crackers instead of saltines.
This was dry and blah. I expected a lot more, given that a lot of my favorite things (squash, ranch dressing, cheese, and stuffing) are in it. If you want to make this recipe, moisten the stuffing slightly with water prior to baking, add at least 1/4 cup of milk to the squash itself, and cover to keep stuffing from drying out while squash is getting tender.
I started making this recipe and at the last minute I decided to omit the egg (I didn't think it needed any) and the ranch/mayo. I added a can of diced tomatoes with the juice. It was a little more italian style but everyone loved it. Thank you.
This is a great 'comfort food' recipe, as others have said. This isn't a dish I would call healthy, though. Sad to have that much beautiful, healthy squash drowned out by so much fat and calorie laden goodness. Just a normal portion made me feel worse after the meal than a typical veggie dish. Use with caution. It is definitely tasty, just not healthy...
Fantastic! I didn't have some of the ingredients on hand so I used what I had and it STILL turned out awesome. My 5 year old had 2 servings and my wife said it was one of the best side dishes I had made in a long time - and I do all the cooking in our house. I used Miracle Whip in place of the Mayo, and subbed a packet of dry Onion Soup mix in place of the ranch mix. This is now in the recipe box and has become a new family favorite!
Good but rich
Love this recipe. I did make a few changes and substituted here and there. Instead of mayo I used vegenaise and instead of ranch I used a dried buttermilk ranch mix. I only used 1 egg, instead of the 3 listed. I also mixed all the ingredients after cooking the squash and onions and then topped the whole mixture with the melted butter and finally the mix. I am getting ready to make this again, love this recipe. Thank you.
Really good recipe! I made it for Christmas and everyone liked it! I used dry minced onion (about 1/4 C.) instead of chopping the two onions, and used some of the stuffing mix instead of the saltines. My store didn't have a great selection of squash, so I used half squash and half zucchini...very good!
Wow! Everyone loved it. I halved the recipe, to six servings, used a buttered 8x8, 2 eggs (it was great - souffle-like). I did change one thing - I had a premixed stuffing/seasoning packet, so I just prepared that according to the directions on the package, fluffed it and sprinkled the fully prepared stuffing on top of the casserole. It was incredible, we loved the way the flavors blended. My dad requested it be added to our holiday table. Thank you.
I think that 3 eggs was a bit much for this recipe. The flavor was good but seemed more like a breakfast food then a dinner side dish. I will make again but cut it back to 2 eggs.
I have made the recipe twice now and plan to use at Thanksgiving. I was even asked for the recipe...huge success!
Followed directions...and added ham. Best thing ever! Great recipe...a keeper.
This was phenomenal. I followed the directions exactly as written, and the whole family loved it! This will be made often, I'm sure of it.
This is great. I lightened it a bit by using a little olive oil to cook the veggies, light mayonnaise, 2 eggs and only 4 tablespoons of butter in the stuffing mix. It was still rich with nice texture and I definitely recommend these changes.
This was such a good recipe- now I am wondering if I can freeze some of my squash and have this at Thanksgiving.
This is a FANTASTIC recipe. I followed it exactly and used Stove Top Stuffing Mix on the top. I brought this to a party, and a guest who is a top rated restaurant owerner/chef loved it! He WAS even asking for the recipe. You will not be disappointed!
Very good Squash dish! Comes out almost like a souffle - would be wonderful for Thanksgiving or a Brunch - as the kids thought it tasted a bit like a Breakfast Casserole. Will make this again, esp. for a crowd. (Didn't have Ranch Dressing Mix on hand - so followed the recipe for "Dry Ranch Style Seasoning for Dip or Dressing" on this site and added Dill Weed to it. Fabulous!)
I made this for dinner last night. There isn't any left! I changed just a few things because I didn't have time to run to the store. Instead of the crackers, I used the leftover stuffing (cornbread), instead of dry ranch mix, I used dressing and my husband and boys all love cheese so I added 2 cups instead of one. What a fantastic dish! I have a request from our 6 yr old to make it again tomorrow!
I had a lot of squash that I was given and wanted to do something new with it. This is a great recipe with a different taste from traditional squash casseroles. I recommend cutting the squash into small pieces, otherwise it will take a very long cooking time for it to get soft. Not a low-cal dish, but a very good one regardless.
Unfortunately I thought this was pretty bland. Maybe I should have doubled the ranch dressing mix? I'll try that next time. I will say that it was better reheated than it was right out of the oven - maybe it needed time to meld the flavors?
I've done a variation of this recipe. No mayo. I used crushed up corn tortilla chips instead of crackers. Used dried herbs, probably the Italian blend I bought at the Amish store. I didn't use stuffing mix. Probably used about double the cheddar cheese. It's especially good with the sharpest cheddar you can find OR baby swiss :)
Shredded the squash and onion in cuisinart. Drain excess water. Cook veg in microwave. No butter, just salt and pepper. Low fat ritz instead of saltines. Only half cup mayo and 2 eggs. Savory herb stuffing mixed w/cheese, no butter. Light, fluffy, delicious. Whole family loved.
I have been looking for a different squash casserole than the one I have been making for years & this fit the bill. Changes made (not many) used egg beaters instead (to equal 2 eggs), used crushed pretzels instead of saltines and used jalapeno ranch mix instead of regular. Also added more spices to season (pepper, garlic). Will be making this one again. Thanks.
Very good flavor! This recipe makes a ton!!
This is one of the best recipes ever...I have made it so many times, with everyone raving about the dish! As a matter of fact, have it in the oven right now!
I love squash and this is a great way to prepare it. I added some fresh chopped mushrooms and garlic to the onion and squash and a little extra butter. This was a really tasty dish! Will make many times!
Really good. My whole family from tiny to old loved it.
I have made this recipe many times and always get raves and recipe requests. I sliced and roasted the squash and onions in the oven instead of using the stovetop. Use butter or olive oil and season with seasoned salt if desired. It is much easier and you don't have to keep stirring it. Everything else is the same.
This thanksgiving, my wife and I cooked this dish for my family and they loved it!!! My parents said that this dish should be added to the family favorites for the holidays!!! Thanks for a great recipe!!!
Smaller chunks of squash are better.
Very good. Mine was a little more dry than I wanted, so I may add extra mayo or cheese next time. Thanks.
i can't really say i was impressed with this recipe.
Great reecipe!!!! On the advice of some other reviewers, I added extra cheese and some bacon!!! Even my future brother-in-law, who is a diehard veggie hater liked this!!!! In fact, my fiance' told him, "Don't tell Mom you ate squash!!!!"
This is absolutely the best squash recipe ever!
Cooking for vegetarian so skipped the stuffing and use ground crackers and palenko bread crumbs, also substituted zucchini for the yellow squash. Very tasty
I was not a big fan. Tha flavor was good, but it was so heavy. After several bites, all I could taste was the mayo. I even used low fat cheese and mayo and it was still too heavy. Pass.
This is the best casserole I have had in years. I never cook with squash, but now I have made it twice this month. Thank you for sharing this recipe.
This was always something that was around at get togethers in North Carolina. Now that I'm living in Washington State, I wanted something that told a story about me for a church picnic we had this summer. I brought this dish and a dump cake. I did end up having some leftovers but squash isn't for everyone. ;-)
This recipe is not very good. It looks tasty, so I tried it. Followed the recipe to the letter. Maybe I should have peeled the squash? I really don't think that would have helped but I'm trying to give it the benefit of the doubt.
Used ranch bottle instead of packet and then no mayo. But used way less than 1 cup.
Delicious. I used a 9X13 pan and it was perfect. Not much left over since we all kept going back for "a little more". The only thing I did differently was to use bread crumbs instead of crushed crackers, because I didn't have the crackers on hand.
My husband wanted a squash recipe like his mother made. This recipe matched his expectations. It was tasty and easy to make. Even the little one ate it and asked for seconds
Very good. I used zucchini and summer squash. A good use of a lot of squash. I froze most of it for lunches later.
This casserole was awesome!! Even my husband who's not a fan of squash ate at least 1/2 of a 9x13 dish. I added more cheese and used Clubhouse crackers instead of saltines. Thanks for the recipe!!
Made this a few weeks ago. I ended up using a box of conrbread stuffing mix that was in the pantry. Not my favorite flavor to mix in. However, the dish was dee-lish. My husband ate most of it in two days. Since I over planted the squash this summer, we will definitely make this one again.
I made some changes, due to food allergies: chips in place of crackers/bread crumbs, dried Italian dressing in place of Ranch. SO GOOD !!!!!
Great dish! Not exactly low-cal, but definitely good! I used crushed Ritz crackers instead of saltines. I also didn't have any stuffing mix, so I used crushed Corn Flakes. I will definitely make again and try the stuffing mix! Thanks!
Tried this tonight....it was amazing. I just made a couple additions: I used a mix of green & yellow squash. And I browned up a pound of ground pork. Next time I will grind up and brown some hot sausage. When I put it in the oven I put it in a casserole dish and cooked it for about 30 minutes. It was very delicious.
Quick! Easy! Taste great! Thanks for sharing this with all of us!
This is a wonderful recipe. Has great flavor and makes a generous amount. I could easily eat it as a main course!
This is a fantastic casserole! I wanted to make this a meal and cooked hamburger and the onions together then added the squash. Used 1/2 C bread crumbs instead of crackers and Herbed stuffing. Lots of flavor! I will omit the tsp of salt next time, it was not needed with the Herb stuffing. Kids loved it.
My new favorite squash recipe! I followed the recipe for the most part, but I added a handful of bacon bits to the squash mix, doubled the cheese and added extra pepper. I didn't have any stuffing on hand, so I topped it with a layer of crushed Ritz crackers and butter coated Panko bread crumbs for some crunch. OH MY.. is this good ~ even my picky teenagers went in for a second helping. Definitely a keeper!
Excellent! I shredded the squash and used 2 cups of extra sharp cheddar. Next time, I'll shred some boiled or grilled chicken or ground turkey. It's hard to characterize, creamy, but I can see serving this at Thanksgiving dinner. I tenderized the onions and squash for 30 mins. I had exactly 3 pounds of summer squash in my garden. Perfect.
I made this as the veggie for my Father's birthday dinner & it was a huge hit. Fits perfectly in a 9 x 13 baking dish. The only complaint I had was it was too "scrambled eggy" for dinner. The second time I tried only 2 eggs and adding an extra 1/2 cup of cheese. This worked perfectly & was devoured by our nephews (12 & 17), the whole batch was gone after one meal with the 4 of us. I plan to also try it as a brunch dish using the original recipe & adding diced ham. My mouth is watering just thinking about it!
I cut recipe in half and it made more than enough for a family of 4.
I made this recipe for Christmas Eve dinner this year, and even the vegetable haters loved it! Very tasty!
As of today I've made this twice! It is an easy way to use a lot of my squash from the garden! It was absolutely delicious too! The stuffing topping is so yummy and makes the kitchen smell so good! I too used a 9X13 pan as others have mentioned. It does make a lot but reheats nicely! Will use again and recommend to others!
Awesome! My family loved it even my 20 month old.
Excellent. Only change was to top with Ritz cracker crumbs. What a great dish, thanks NANCED35
Outstanding! I served this with dinner tonight and thought it was fantastic. I used butter cracker crumbs and cheese as my topping instead of using stuffing and butter. Sure was yummy! :o)
I love everything about this recipe. so tastey. I substituted the saltines for panko crumbs. definitely going to experiment with using other veggies as well.
YUMMOLICIOUS! Everyone in the house loved it. I followed the recipe exactly and it was perfect!
This was a wonderful dish. It will replace my Mom's recipe.
Wow, this is good! The only change I made was sour cream because I was out of mayo. This is a hit, and my garden is producing a lot of squash.
I made this for Christmas and everyone loved it. I only changed the serving size and adjusted the amounts to fit this modification. Will make again for sure. So much better than having to add the sour cream and soups. Much lighter. Thank you for the recipe.
I used zucchini with the yellow squash and it turn out great.
Everyone loves it!! I use Ritz crackers instead of saltines.
I have to admit my family is not a "squash" eating family, but after trying this recipe they're hooked! Not only is it easy to prepare but it tastes delicious and leftovers aren't a concern because they dishes were licked clean!
This was delicious!! It has a bit of a custard texture and the ranch dressing gives it a bit of a tangy flavor. I will be making it again today!!!
I must absolutely give this 5 stars. Before we put it in the oven, we tasted it and thought, "Yeah, this is okay." After the oven? Oh, my goodness! We can't stop eating it! I used a combo of yellow and green squash and the ONLY other things I did differently was to use a seasoned stuffing mix (store brand Stove Top - chicken flavor) and I only added one onion (but it was a BIG onion). Served this tonight with a roasted chicken, but I think the casserole was the star!
Wonderful..I added some zucchini to give it color, and a bit more stuffing mix.
I have lots of squash from the garden. Tried this and love it, it will be a favorite. Used ritz vs saltines because that's what I had.
I prepared this dish with mini meat loaves and will make it again. I forgot to add the 12 saltines but found I did not really need them. Good consistency, flavor, he doesn't usually like squash but had 2 helpings! Leftovers in the microwave for breakfast. Thank you.
I wish I could give this 10 stars. This is the best squash caserole! Yum!!