Ranch Zucchini and Squash Casserole

I know I’m becoming a better cook when I can go to the produce section, find what’s on sale, and cook it in a new way without any Googling or Pinterest-ing.

(That’s a word.)

A few weeks ago I needed a casserole/side-dish for family dinner and the zucchini and yellow squash were on sale. What resulted is something I’ve cooked three times since, I love it so much.


  • 3 yellow squash, sliced
  • 2 zucchini, sliced
  • 2 cups of uncooked white rice
  • 1 cup of shredded cheddar cheese
  • 1 can of cream of mushroom soup
  • 1 can of cream of onion soup
  • 1 Tbsp of olive oil
  • 1 Ranch Dressing dry mix packet


Cook the white rice as you would normally. I cook mine in a rice cooker.

Preheat the oven to 350 degrees.

Take about 20+ of your prettiest slices of the zucchini and squash (20 total, 10+ of each) and put them in a sandwich bag. Pour in the tablespoon of olive oil and shake to coat. Then pour in about 2 tablespoons of Ranch Dressing mix and shake to coat. Save this bag, these slices will be your casserole topping.

Sidenote: I use Ranch Dressing mix and olive oil to coat and roast all sorts of vegetables. Mainly, potatoes. Save the rest of the packet for the next time you want to make something fresh. It’s a great/simple seasoning.

Mix everything else: Soups, cheese, zucchini and squash, in with the rice. Spread mixture in deep casserole dish. Cover the dish with the bag of ranch-dressing coated zucchini and squash. Bake casserole for 45 minutes.


3 thoughts on “Ranch Zucchini and Squash Casserole”

  1. I just tried this with a bag of mixed Italian cheese and pesto mix instead of cheddar and ranch, and it was amazing! Thanks for the recipe!

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