Squash and Zucchini Casserole
Recipe from Taste of the South

Squash and Zucchini Casserole

by 7  people

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Servings: 12 to 16
Prep Time: 45 mins
Total Time: 1 hr 30 mins
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  • 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 
  • 1   teaspoon 
    ground black pepper
  • 1   
    sleeve buttery round crackers, such as Ritz, crushed
  • 1/2  cup 
    grated Parmesan cheese
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.
Preheat oven to 350 degrees.
Spoon squash mixture into a 13-x-9-x-2-inch baking dish; set aside.
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.
Bake for 45 minutes.
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