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Summer Squash Mushroom Casserole

Name: Summer Squash Mushroom Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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

56 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 25 min.

Makes

10 servings

Updated: Jun. 30, 2023

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

Next Recipe

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.

Summer Squash Mushroom Casserole

Ingredients

Directions

Nutrition Facts

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