Ingredients
2 medium yellow summer squash, diced1 large zucchini, diced1/2 pound sliced fresh mushrooms1 cup chopped onion2 tablespoons olive oil2 cups shredded cheddar cheese1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup sour cream1/2 teaspoon salt1 cup crushed butter-flavored crackers (about 25 crackers)1 tablespoon butter, melted
Preparation
In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain.
In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
