Summer Squash Mushroom Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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! 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:
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.
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