Save on Pinterest

Summer Squash Mushroom Casserole

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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    10 servings

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

  • 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 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
  • 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • rwippel
    Jul 21, 2020

    Wow! I’m always looking for new ways to use zucchini and squash from the garden. This recipe is a keeper. The veggies were creamy and still retained a little of its texture.

  • Nicole
    Apr 24, 2020

    I made this last night for dinner. I dried my zucchini and squash before cooking it by slicing them in half and salting them. I placed them on a paper towel for 30 minutes. Then wiped the salt off of them. I also drained the vegetable mixture before I combined it with the soup and cheese mixture. This kept my casserole from being wet. Also since I follow a very low carb diet I omitted the butter crackers and instead used crushed pork rinds. The entire family enjoy this dish and I will definitely be making it again.

  • Tiffany
    Apr 1, 2020

    Very easy to make and very delicious. Even the next day heated up. Definitely recommend this.

  • Susan
    Sep 12, 2019

    I made this last night to use up some squash from the garden. If you like green bean casserole you would probably like this too. Unfortunately I don't and felt it was a little too "soupy" not in the runny sense but in the sense that the cream of mushroom was too present in the dish. The flavor was good but I don't think I'll ever make this again. It was heavier than I thought it would be and we have a ton of left overs. It was a lot of work and, I felt, a waste of cheese. Since summer squash doesn't freeze well the left overs probably won't be eaten. For the review that said it was too runny: make sure you drain the veggies prior to mixing them into the soup and cheese mixture.

  • lee1briggs
    Jul 23, 2018

    No comment left

  • reaba
    Aug 5, 2017

    easy to make and it was the Best ever !! Hubby liked it too ! Make this one

  • Virginia
    Aug 3, 2017

    My husband thought this was the BEST, I loved it too! Highly recommend! Yum!

  • annlindblad
    Jul 10, 2016

    Wonderful - the mushrooms add a nice touch.

  • DRSchmitgall
    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!

  • alfoa
    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.