Description
A comforting and delicious Southern casserole featuring tender zucchini and yellow squash layered with cheese and buttery crackers.
Ingredients
Scale
- 4 cups zucchini, sliced
- 4 cups yellow squash, sliced
- 1 onion, chopped
- 2 cups shredded cheese (cheddar or a blend)
- 1 cup sour cream
- 1 can cream of mushroom soup
- 2 cups crushed buttery crackers
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the sliced zucchini and yellow squash. Cook until slightly tender, about 7-8 minutes. Season with salt and pepper.
- Combine the sautéed vegetables, shredded cheese, sour cream, and cream of mushroom soup in a large bowl. Mix until well-coated.
- Transfer the mixture to a greased baking dish and spread evenly.
- Top with crushed buttery crackers to form a golden crust.
- Bake for 25-30 minutes, or until the top is bubbly and golden brown.
- Let cool slightly before serving.
Notes
For a lighter version, use low-fat sour cream and cheese. Add fresh herbs before serving for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg