Summer Squash Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Medium yellow summer squash, diced1 Large zucchini, diced½ Lb. sliced fresh mushrooms1 Cup chopped onion2 Tbsp. olive oil2 Cups (8 oz.) shredded cheddar cheese1 Can condensed cream of mushroom soup, undiluted½ Cup sour cream½ Tsp. salt1 Cup crushed butter-flavored crackers1 Tbsp. butter, melted
1. In a large skillet, sauté the summer squash, zucchini, mushrooms and onion in oil until tender, drain
2. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt.
3. Transfer to a greased 11-in. x 7-in. baking dish
4. In a small bowl, combine cracker crumbs and butter
5. Sprinkle over vegetable mixture
6. Bake uncovered, at 350 degrees for 25-30 minutes or until bubbly.
Yields 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MDCARP0.
2. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt.
3. Transfer to a greased 11-in. x 7-in. baking dish
4. In a small bowl, combine cracker crumbs and butter
5. Sprinkle over vegetable mixture
6. Bake uncovered, at 350 degrees for 25-30 minutes or until bubbly.
Yields 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user MDCARP0.
Nutritional Info Amount Per Serving
- Calories: 252.6
- Total Fat: 19.4 g
- Cholesterol: 33.9 mg
- Sodium: 537.9 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.5 g
- Protein: 8.7 g
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