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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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