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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 8 |
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We enjoy this casserole every Thanksgiving and Christmas. Ranch dressing gives ordinary squash a boost! Sherri Johnson, Burns, Tennessee Ingredients:
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 |
Directions:
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°. Yield: 8 servings.
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