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Summer Squash Mushroom Casserole

 Summer Squash Mushroom Casserole
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
10 ServingsPrep: 20 min. Bake: 25 min.

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.

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Summer Squash Mushroom Casserole (continued)

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.