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    Summer Squash Mushroom Casserole

    45 mins to make


    1/2 lb Mushrooms, fresh
    1 cup Onion
    2 Summer squash, medium yellow
    1 Zucchini, large

    Canned Goods

    1 can Cream of mushroom soup, condensed

    Baking & Spices

    1/2 tsp Salt

    Oils & Vinegars

    2 tbsp Olive oil


    1 cup Butter-flavored crackers


    1 tbsp Butter
    2 cups Cheddar cheese
    1/2 cup Sour cream
    • lisa thomsen

      Summer Squash Mushroom Casserole Recipe Side Dishes with yellow summer squash, zucchini, fresh mushrooms, chopped onion, olive oil, shredded cheddar cheese, condensed cream of mushroom soup, sour cream, salt, crackers, butter

    • Hope Freije

      Another summer squash recipe - mushrooms, yellow squash, zucchini and CHEESE. Might try this without the cracker topping.

    • Jennifer White

      Summer Squash Casserole Prep: 20 min. Bake: 25 min.Yield: 10 Servings20 25 45 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 •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 11-in. x 7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. •Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 10 servings.

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