Squash and Zucchini Casserole

Recipe by Chef #664689
READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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