Servings:
12 to 16 servings
Prep Time:
45 mins
Total Time:
1 hr 30 mins
Ingredients
-
1/2 cupplus 2 tablespoons butter or margarine, dividedsee savings
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6 mediumzucchini, thinly slicedsee savings
-
4 mediumyellow squash, thinly slicedsee savings
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1(8-ounce) package sliced fresh mushroomssee savings
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1onion, choppedsee savings
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1 teaspoonsaltsee savings
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1 teaspoonground black peppersee savings
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1sleeve buttery round crackers, such as Ritz, crushedsee savings
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1/2 cupgrated Parmesan cheesesee savings
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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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