Summer Squash Casserole
Published: Friday, June 8, 2018
2 medium yellow summer squash, diced
1 large zucchini, diced
½ lb. sliced fresh mushrooms
1 c. chopped onion
2 Tbsp. olive oil
2 c. (8 oz.) shredded Cheddar cheese
10¾ oz. can condensed cream of mushroom soup, undiluted
½ c. sour cream
½ tsp. salt
1 c. crushed butter-flavored crackers (about 25 crackers)
1 Tbsp. butter, melted
In a large skillet, sauté summer squash, zucchini, mushrooms and onion in oil until tender; drain.
In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7" baking dish.
In a small bowl, combine cracker crumbs and butter. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.—10 servings.
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