Norma's Great Zucchini & Yellow Squash Casserole

Norma DeRemer


With my garden thriving this year I'm using up some of my Zucchini and Squash next weekend when the family is due in from Seattle. Haven't found a family member or friend that doesn't like this dish. My Son-in-law will come in and eat it cold from the frigerator if there is any leftovers. I've had it on my cooking site for years now and always get a good response from other people trying it. It takes a little time to make, but all your effort is worth it.

pinch tips: How to Peel Potatoes


1 c
sliced zucchini about 1/4 in. thick or (2 med. size)
2 c
sliced yellow squash about 1/4 in. thick or (3-4 med. size)
1 medium
onion, chopped
4 - 5
green onions, copped (stems and all)
enough water to cover all
1 tsp
salt, divided
2 c
crushed ritz crackers
1/2 c
margarine or butter, melted
1 can(s)
cream of chicken soup, undiluted
1 large
carrot, shredded
1/2 c
of your favorite mayonnaise
1 tsp
rubbed sage
1/2 tsp
1 c
of your favorite sharp cheddar cheese

Directions Step-By-Step

Slice your zucchini, yellow squash, onion, green onion.
Add all to a sausepan and cover with water. Add 1/2 teaspoon of salt.
Cover and cook until squash is tender. Take of heat and drain well and set aside.
Combine crushed Ritz crackers and melted butter. Mix well and spoon half into bottom of a greased shallow 1-1/2 qt. baking dish.
Combine soup, carrots, mayonnaise, sage, pepper and remaining salt.
Fold into squash mixture and stir to cover all. Spoon mixture over crumbs.
Sprinkle with cheese and the remaining crumb mixture.
Bake, uncovered at 350 for 30 minutes or until lightly browned.
Serve hot with any prepared meats, chiken or fish.

About this Recipe

Course/Dish: Side Casseroles
Dietary Needs: Vegetarian