Norma's Great Zucchini & Yellow Squash Casserole

Norma DeRemer

By
@PApride

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.


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Ingredients

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
pepper
1 c
of your favorite sharp cheddar cheese

Directions Step-By-Step

1
Slice your zucchini, yellow squash, onion, green onion.
2
Add all to a sausepan and cover with water. Add 1/2 teaspoon of salt.
3
Cover and cook until squash is tender. Take of heat and drain well and set aside.
4
Combine crushed Ritz crackers and melted butter. Mix well and spoon half into bottom of a greased shallow 1-1/2 qt. baking dish.
5
Combine soup, carrots, mayonnaise, sage, pepper and remaining salt.
6
Fold into squash mixture and stir to cover all. Spoon mixture over crumbs.
7
Sprinkle with cheese and the remaining crumb mixture.
8
Bake, uncovered at 350 for 30 minutes or until lightly browned.
9
Serve hot with any prepared meats, chiken or fish.

About this Recipe

Course/Dish: Side Casseroles
Dietary Needs: Vegetarian