Squash and Zucchini Casserole
Recipe from Taste of the South



by 6  people


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Servings: 12 to 16
Prep Time: 45 mins
Total Time: 1 hr 30 mins
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Ingredients
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    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

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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