Squash and Zucchini Casserole

Recipe from Taste of the South
Squash and Zucchini Casserole
SERVINGS
12 to 16
PREP TIME
45 mins
TOTAL TIME
1 hr 30 mins
Ingredients
  • 1/2 cup plus 2 tablespoons butter or margarine, divided
  • 6 medium zucchini, thinly sliced
  • 4 medium yellow squash, thinly sliced
  • 1 8 ounce package sliced fresh mushrooms
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 sleeve buttery round crackers, such as Ritz, crushed
  • 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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