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Salads - Soups - Sidedishes
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None
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10
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Ingredients |
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2 medium yellow squash, diced
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1 large zucchini , diced
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1/2 lb. sliced fresh mushrooms
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1 cup chopped onion
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2 Tbls. olive oil
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2 cups (8oz.) shredded ceddar cheese
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1 can condensed cream of mushroom soup, undiluted
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1/2 cup sour cream
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1/2 tsp. salt
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1 cup crushed butter-flavored crackers (about 25)
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1 Tbls. butter, melted
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Instructions |
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In a large skillet, saute the summer squash, zucchini, mushroom and onion in oil until tender; drain
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In a large bowl combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11X7 baking dish.
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In a small bowl, combine cracker crumbs and butter. Sprinkle over vegetable mixture.
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Bake, uncovered, at 350 for 25-30 minutes or until bubbly.
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Originally Submitted
5/4/2010
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0 Out of 5 from
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You can add this Summer Squash Casserole recipe to your own private DesktopCookbook.
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