squash and zucchini casserole

(1 rating)
Recipe by
S F
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
    butter
  • 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!

Categories & Tags for Squash and Zucchini Casserole:

ADVERTISEMENT