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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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Reviewed on Aug. 31, 2011 by lpoolenc

Wonderful. I did add slivered almonds and drained kidney beans. I only used half the cheese and instead of the cracker crumbs, I used lemon pepper panko that I sprayed with I Can't Believe It's Not Butter.

Reviewed on Aug. 31, 2011 by jody7272

had this for dinner last night with bbq chicken. I used all zucchini though because I didn't have any yellow squash left....everyone loved it!!!! will definitely keep this one in my favorite file!

Reviewed on Aug. 30, 2011 by lrudolf

used light sour cream and 50% reduced fat cheese to reduce the fat content, added cubed ham to make it a one dish meal

Reviewed on Aug. 30, 2011 by Donalee2

I MADE THIS AND WE LOVED IT. MY HUSBAND HAS TO WATCH HIS SALT INTAKE SO I MADE A SOUP MIX AND USED THAT ISTEAD OF THE SOUP. SINCE THERE WAS MUSHROOMS IN IT THAT WORKED REALLY WELL. GREAT TASTY WAY TO USE ALL THAT SUMMER SQUASH. I HAVE MADE AT LEAST A DOZEN RECIPES THIS SUMMER USING MY SUMMER SQUASH AND HAVE LIKED THEM ALL.

Reviewed on Aug. 30, 2011 by mjounan

I did a tippy tap toe dance when I saw this recipe. We were looking for such a recipe to make this weekend. Yummy. Thinking I could use crushed Pringles on top instead of crackers. Once in a while, we need to indulge!

Reviewed on Aug. 30, 2011 by toothfairylin

Delicious just as posted. Thank you, Jennifer, for taking the time to post one of your favorite recipes.

Reviewed on Aug. 30, 2011 by annsway1

For trishar2008; use yogurt or just plain milk. This recipe is wonderful and I'm adding it to my rotation. Very versitile too.

Reviewed on Aug. 30, 2011 by Carmen Janicki

I haven't made this yet, but with all the good reviews I certainly will. I have to cut out salt so I'm sure I will be able to make it.

Reviewed on Aug. 30, 2011 by trishr2008

We don't eat sour cream-yuch!!! What do we use instead-or can we just do without anything ?

Reviewed on Aug. 30, 2011 by prema307

I will be making this recipe after my next trip to the grocery store. It sounds delicious. I always read the reviews to see other people's opinions of the daily email recipes.

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