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 flavour of these ‘comfort veggies!'” —Jennifer Wallace, Canal Winchester, Ohio

Summer Squash Mushroom CasserolePhoto: Taste of Home
Servings Prep Time Cook Time
10servings 20minutes 25minutes
Servings Prep Time
10servings 20minutes
Cook Time
25minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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.
Recipe Notes

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