Description
A comforting casserole with tender zucchini and yellow squash, creamy cheese, and a crispy cracker topping.
Ingredients
Scale
- 4 cups zucchini, sliced
- 4 cups yellow squash, sliced
- 1 onion, chopped
- 2 cups shredded cheese (cheddar or a blend)
- 1 cup sour cream
- 1 can cream of mushroom soup
- 2 cups crushed buttery crackers
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the chopped onion in olive oil or butter until translucent, about 5 minutes.
- Add the sliced zucchini and yellow squash; cook until slightly softened, about 7-8 minutes.
- Mix the sautéed vegetables with cheese, sour cream, and cream of mushroom soup in a mixing bowl.
- Transfer the mixture to a greased baking dish, smoothing the top.
- Add crushed buttery crackers on top for a crispy finish.
- Bake for 25-30 minutes until bubbly and golden brown.
- Cool slightly before serving.
Notes
You can prepare the casserole a day in advance. Air fryer can be used for a quicker method.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg