Summer Squash Mushroom Casserole

Ingredients

• 1 tablespoon butter melted
• 10 ounces cream of mushroom soup undiluted canned
• 1 cup round buttery crackers crushed butter-flavored ( 25 crackers)
• 0.5 pound mushrooms fresh sliced
• 0.5 pound mushrooms fresh sliced
• 2 tablespoons olive oil 
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 8 ounces cheddar cheese shredded
• 0.5 cup cream sour
• 2 medium to 3 sized squashes diced yellow
• 1 large zucchini diced

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain.
2. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt.
3. Transfer to a greased 11-in. x 7-in. baking dish.
4. Combine cracker crumbs and butter.
5. Sprinkle over vegetable mixture.
6. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.