Summer Squash Casserole

By Cindy_Wicker

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

Details

Servings 10

Preparation

Step 1

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.

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