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Summer Squash Mushroom Casserole Recipe

Summer Squash Mushroom Casserole Recipe photo by Taste of Home

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This rich, creamy side with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio

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Summer Squash Mushroom Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 10 Servings

20 25 45

Ingredients

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

Directions

In a large skillet, saute the 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 11-in. x 7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 10 servings.

Nutritional Facts 2/3 cup equals 234 calories, 16 g fat (8 g saturated fat), 36 mg cholesterol, 564 mg sodium, 14 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Summer Squash Casserole in Simple & Delicious May/June 2009, p37

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Reviews for Summer Squash Mushroom Casserole

Summer Squash Mushroom Casserole

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(1-10) of 59 reviews

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Reviewed on Mar. 24, 2013 by cLeighw

Served this to guests and they asked for the recipe. Everyone loves this!

Reviewed on Jan. 27, 2013 by jackiep1

I love this recipe. Easy to make and very good

Reviewed on Aug. 05, 2012 by pwdigwald

This was super easy and absolutely delicious! I divided it into 2 casseroles & stuck one in the freezer for later. I left the cracker crumbs off until I'm ready to pop it into the over. This one was a definite winner!

Reviewed on Jul. 23, 2012 by GwenandDirk

I LOVE this recipe. I have made it multiple times. I also had a cup of grated carrots as it adds great color and for topping I always use a half box chicken flavoured stovetop stuffing mixed with the melted butter. So excellent.

Reviewed on Oct. 23, 2011 by luciacucina

Thought it was very good. Used homemade bread crumbs with the melted butter for the topping instead of the cracker. Next time will add water chestnuts for an added crunch.

Reviewed on Oct. 01, 2011 by norrineg

So good.

Reviewed on Sep. 14, 2011 by Teresa2700

Loved this! Out of all the casseroles made this summer this was my favorite. It's even better the next day.

Reviewed on Sep. 13, 2011 by Arthur

This is one of my favorites. My recipe calls for 2 lbs of squash. I usually use stuffing mix. Chopped red pepper really dresses it up. The last time I didn't have red pepper so I halved cherry tomatoes and along with green pepper. I will try the corn flakes next time.

Margo

Reviewed on Sep. 12, 2011 by Nesber

I substituted chayote for the yellow squash and my family loved it! I will try adding some chicken next time.