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photo Summer Squash Mushroom Casserole Recipe | Say Mmm

Summer Squash Mushroom Casserole

This rich, creamy side with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio
10 Servings - 20 min -
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Servings:10  | Calories:209 | Total Fat:15g  | Chol:32mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 7g
35 %
Total Carb 11g
4 %
Fiber 1g
4 %
Sugars 4g
Cholesterol 32mg
11 %
Sodium 373mg
16 %
Protein 9g
18 %
43% Shredded cheddar cheese
28% Others combined
15% Butter-flavored crackers
12% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

Directions : View recipe directions on
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