Summer Squash Mushroom Casserole

By lisaS

Ingredients

• 2 medium yellow summer squash, diced
• 2 zucchini, diced
• 1/2-1 pound sliced fresh mushrooms
• 1 cup chopped onion
• 4 tablespoons olive oil(however much needed to sauté)
• 2 cups (8 ounces) shredded cheddar cheese
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 Sour Cream
• Salt and pepper
• 1 cup crushed butter-flavored crackers (about 25 crackers)
• 2 tablespoon butter, melted

Preparation

Step 1

• In a large skillet, sauté the summer squash, zucchini, mushrooms 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 & pepper.
• Transfer to a greased 11-in. x 7-in. baking dish.
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• Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
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• Bake, uncovered, at 350° for 25-30 minutes or until bubbly.