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

Total Time Prep: 20 min. Bake: 25 min.

Yield 10 servings

Contest Winner

Test Kitchen Approved

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

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.