Summer Squash Mushroom Casserole Recipe
Summer Squash Mushroom Casserole Recipe photo by Taste of Home

Summer Squash Mushroom Casserole Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 10 servings


  • 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

Nutritional Facts

2/3 cup: 234 calories, 16g fat (8g saturated fat), 36mg cholesterol, 564mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 8g protein


  1. In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain.
  2. 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.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 10 servings.
Originally published as Summer Squash Casserole in Simple & Delicious May/June 2009, p37

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Reviewed Oct. 8, 2015

"Turned out excellent and was a hit with the adults. The kiddos didn't like it (I presume the squash texture was the killer). Still giving a 5 star rating for it WAS THAT GOOD!"

Reviewed Sep. 26, 2015

"I've been making this recipe WAY before it was printed in taste of home; not sure where I got the original recipe from. A great side dish, sometimes it's a little on the runny side. But good."

Reviewed Feb. 7, 2015

"I've made this recipe many times and it's one of my favorites. I passed it along to my daughter and she is also a big fan of it. The only change I make is substituting fat free ingredients where possible. I don't think it effects the taste negatively in anyway. I especially enjoy this casserole as a cold leftover."

Reviewed Jun. 13, 2014

"For as good as this looks and sounds, particularly notice carb.count appears to be ***diabetic friendly***. Very6 much enjoy reading others' ideas on this recipe. Particularly like idea of adding sweet red pepper!"

Reviewed Sep. 3, 2013

"I omitted the mushrooms and added green pepper instead. Will make it again. it was wonderful."

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