The Most Amazing Summer Squash Casserole

As you all well know, the garden has kept us busy trying to find recipes that help us use up the crazy amount of veggies we are producing. This particular recipe is one of our absolute FAVORITES. It's so easy and simple and it tastes amazing, so I won't make this post any longer before giving you the recipe. ;-)

Fresh out of the oven!

SUMMER SQUASH CASSEROLE

INGREDIENTS:

1 Medium Zucchini (cubed)

1 Medium Yellow Summer Squash (cubed)

1 Half of a Medium Sized Eggplant (cubed)

Summer Squash Casserole

1 Small Container of Mushrooms
1 Half of a Large Onion (chopped)

3 TBSP Olive Oil

1 Container Cream of Mushroom Soup
2/3 Cup of Sour Cream
2 Cups Cheddar Cheese
1 TSP Salt and Pepper
1 1/2 Sleeves of Buttery Townhouse Crackers
2 TBSP Butter (melted)

DIRECTIONS:

Preheat oven to 350°. In a large skillet, heat 1 tbsp olive oil on medium heat. Add in mushrooms and onion. When tender, transfer to a large bowl. Then, heat 2 tbsp olive oil on medium-high heat and add in zucchini, squash, and eggplant. When tender, transfer to the bowl of mushrooms and onions.

Add in the cream of mushroom soup, the sour cream, the cheese, and salt and pepper. Stir to combine. Pour the ingredients into a greased 9X13 casserole dish. Then, put the crackers into a large ziplock bag and crush them using your hands or you can use a cup to roll over them. Then add in the melted butter and zip the bag back up. Use your hands to combine the crackers and butter. Using a measuring cup, sprinkle the cracker mixture over the casserole until evenly covered.

Place the casserole into the oven on a center rack and cook for 25-30 minutes or until bubbly. Remove from the oven and let cool for 5 minutes. 

Enjoy!

--Kayla