Squash and Zucchini Casserole
photo by Bay Laurel
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 709.77 ml yellow squash
- 473.18 ml zucchini
- 2 (609.51 g) can Campbell's Cream of Mushroom Soup
- 118.29 ml sour cream
- 236.59 ml shredded cheddar cheese
- 29.57 ml half-and-half
- 2.46 ml onion flakes
- 2.46 ml salt
- 1.23 ml pepper
- 59.14 ml butter (melted)
- 72-108 Ritz crackers (2-3 sleeves)
directions
- Preheat oven to 350 degrees.
- Slice squash and zucchini into bite-sized pieces.
- Crush 1 1/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish.
- Mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper.
- Combine soup mixture with vegetables and coat evenly.
- Pour into banking dish on top of crackers.
- Bake at 350 for 25-30 minutes, or until vegetables are tender.
- Combine melted butter with the remaining crushed crackers and top the casserole.
- Bake for an additional 5-10 minutes or until crackers are golden brown.
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RECIPE SUBMITTED BY
I am a sixth grade English teacher. I love to read recipes and collect cookbooks. My favorite cookbook is one that my great-grandmother gave me. It is from 1945.