Summer Squash Mushroom Casserole

By Vickie

TOH recipe winner's award book, 2014

Ingredients

• 2 med. yellow summer squash, diced
• 1 large zucchini diced
• 1/2 lbs. sliced fresh mushrooms
• 1 C chopped onion
• 2 TBS. olive oil
• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 2 C (8 oz.) shredded cheddar cheese
• 1/2 C sour cream
• 1/2 tsp. salt
• 1 C crushed, butter-flavored crackers (about 25)
• 1 TBS. melted butter

Preparation

Step 1

1. In large skillet, sauté summer squash, zucchini, mushrooms and onion in oil until tender; drain.

2. Combine veggie. mixture, soup cheese sour cream and salt. Bake in 11x7 baking dish. Combine crackers crumbs and butter. Sprinkle over veggie mixture.

3. Bake for 25-30 min. at 350, uncovered.