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squash and zucchini casserole

(1 rating)
Recipe by
Anytown, MS

Given to me by my grandmother. Recently added the Zucchini to this recipe and can be taken out if you like. A great side dish for family gatherings or parties!

(1 rating)
yield 6 -8
prep time 15 Min
cook time 35 Min

Ingredients For squash and zucchini casserole

  • 6 c
    large chopped fresh yellow squash and zucchini
  • 3 Tbsp
    olive oil
  • 1/2 lg
    onion, vidalia, peeled and roughly chopped
  • 4 Tbsp
  • 1/2 c
    light sour cream
  • 1 c
    grated chedder cheese
  • 1 c
    crushed ritz crackers
  • salt and pepper to taste

How To Make squash and zucchini casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Saute the squash, zucchini and onion in olive oil over medium-low heat until it has completely broken down. I like a little brown on them. *note*- Onion takes less time to cook, so add in when squash is halfway done. add salt and pepper.
  • 3
    When done, put squash, onion, and zucchini on a paper plate, or plate lined with a paper towel, to soak up extra oil.
  • 4
    while still hot, put in a buttered casserole dish, with cheese and sour cream, and mix well.
  • 5
    melt butter in microwave and crush the crackers in a ziplock bag.
  • 6
    spread the crackers evenly over the squash and cheese mixure. pour melted butter over the ritz crackers to allow crackers to brown in oven!
  • 7
    Bake for 25-30 minutes, or until crackers are browned but not burned!

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