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Summer Squash Mushroom Casserole

Total Time

Prep: 20 min. Bake: 25 min.

Makes

10 servings

This rich, creamy squash and zucchini casserole, 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
Summer Squash Mushroom Casserole Recipe photo by Taste of Home

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 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

  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 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

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

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