Name: Squash And Zucchini Casserole
Yield: 4 servings
Ingredients: 3 cups yellow squash; 2 cups zucchini; 2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup; 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1/8 cup half-and-half; 1/2 teaspoon onion flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup butter (melted); 72 -108 Ritz crackers (2-3 sleeves)

Servings: 4 persons

3 cups yellow squash
2 cups zucchini
2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
1/2 cup sour cream
1 cup shredded cheddar cheese
1/8 cup half-and-half
1/2 teaspoon onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter (melted)
72 -108 Ritz crackers (2-3 sleeves)

1
Preheat oven to 350 degrees.
2
Slice squash and zucchini into bite-sized pieces.
3
Crush 1 1/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish.
4
Mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper.
5
Combine soup mixture with vegetables and coat evenly.
6
Pour into banking dish on top of crackers.
7
Bake at 350 for 25-30 minutes, or until vegetables are tender.
8
Combine melted butter with the remaining crushed crackers and top the casserole.
9
Bake for an additional 5-10 minutes or until crackers are golden brown.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Squash And Zucchini Casserole

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