45 min.
Preparation time
Preparation: 20 min.
Cooking: 25 min.
Gaps: no
Total: 45 min.
Servings
Serve: 10 persons
Weight Per Serving: 206g
Price Per Serving: 0.97$
225kcal
Nutrition
Calories: 225kcal
Protein: 16.8%
Fat: 63.12%
Carbs: 20.08%
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
- 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 11-in. x 7-in. baking dish.
- Combine cracker crumbs and butter.
- Sprinkle over vegetable mixture.
- Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts
Properties
Nutrition Score
11.088260826857%
Flavonoids
Nutrients percent of daily need