Squash and Zucchini Casserole

Chef #664689's Note:

This is a creamy comfort food recipe. Note: Do not precook vegetables!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 3 cups yellow squash
• 2 cups zucchini
• 2 (10 ¾ ounce) cans Campbell's Cream of Mushroom Soup
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• 1⁄8; cup half-and-half
• ½ teaspoon onion flakes
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup butter (melted)
• 72 -108 Ritz crackers (2-3 sleeves)

Directions:

1. Preheat oven to 350 degrees.
2. Slice squash and zucchini into bite-sized pieces.
3. Crush 1 1/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish.
4. Mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper.
5. Combine soup mixture with vegetables and coat evenly.
6. Pour into banking dish on top of crackers.
7. Bake at 350 for 25-30 minutes, or until vegetables are tender.
8. Combine melted butter with the remaining crushed crackers and top the casserole.
9. Bake for an additional 5-10 minutes or until crackers are golden brown.

Reviews

[Bay Laurel]

Perfect.My DD helped me make this and we enjoyed it very much. I made half the recipe in a smaller pyrex dish. I will make this again. I used Fresh Cream of Mushroom Soup thickened instead of campbell's. Thanks for sharing Chef #664689.