Squash and Zucchini Casserole
Recipe from Taste of the South


Squash and Zucchini Casserole

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Servings: 12 to 16 servings
Prep Time: 45 mins
Total Time: 1 hr 30 mins
Related Categories: 4th of July Side Dishes, Casseroles, Father's Day, Mother's Day, Mushrooms, Onions, Vegetable Casseroles, Yellow Squash, Zucchini
 
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Ingredients
  • 1/2  cup
    plus 2 tablespoons butter or margarine, divided
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  • 6  medium
    zucchini, thinly sliced
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  • 4  medium
    yellow squash, thinly sliced
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  • 1 
    (8-ounce) package sliced fresh mushrooms
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  • 1 
    onion, chopped
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  • 1  teaspoon
    salt
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  • 1  teaspoon
    ground black pepper
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  • 1 
    sleeve buttery round crackers, such as Ritz, crushed
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  • 1/2  cup
    grated Parmesan cheese
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Directions
1.
In a large skillet over medium-high heat, melt 1/2 cup butter. Add vegetables; cook, uncovered, stirring often, until tender, approximately 20 minutes. Add salt and pepper.
2.
Preheat oven to 350 degrees.
3.
Spoon squash mixture into a 13-x-9-x-2-inch baking dish; set aside.
4.
In a medium saucepan over low heat, melt remaining 2 tablespoons butter. Remove from heat. Stir in crushed crackers and cheese. Sprinkle mixture over casserole.
5.
Bake for 45 minutes.

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