Summer Bounty Take 2

Back in June I posted a recipe for Stuffed Zucchini b/c let's face it, during the summer months those of us who planted them, have them coming out of our ears! Well, unless you live in one of the states, like Indiana, which has been hit w/ one of the driest, hottest summers in recent memory and your garden isn't quite up to par. That is us. My "boys" love to garden and theirs isn't doing too bad, but usually by now I have zucchini and yellow squash to feed the neighborhood! Luckily we have so many farmer's markets around the city, whatever they aren't harvesting from our backyard, I can usually find w/ no problem. That was the case last week when I visited the market. I was looking for tomatoes and sweet corn. I came home w/ beautiful vine ripened tomatoes, yellow squash and zucchini. Who says I'm not flexible! So then it was time to decide what to do w/ the squash. So I figured somewhere out there has to be a casserole that would fit the bill, and wouldn't you know I found just that at Taste of Home. I swear, there is no recipe you could need or want that they don't have at least one of, and usually 100s of choices. This one includes mushrooms, another one of our favorites and I think it's hearty enough it could be a main dish for those vegetarians out there and/or those looking for a light summer supper. Summer time gives us so many wonderful fresh foods to enjoy, don't be left behind when the season is over and it's apple picking time :)

Summer Squash Casserole

2 medium yellow squash, diced
1 large zucchini, diced
1/2 lb. fresh mushrooms, sliced
1 c. chopped onion
2 TBS olive oil
8 oz shredded cheddar cheese
1 can cream of mushroom soup
1/2 c. sour cream
1/2 tsp salt
1 cup crushed Ritz crackers ( about 25 crackers)
1 TBS butter, melted

In a large skillet, saute summer squash, zucchini, onion and mushrooms in oil until tender. Drain. In a large bowl combine vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 3 quart casserole dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. Bake uncovered at 350 for 25-30 minutes or until bubbly.

Shared on Mangoes and Chutney Aug. 12, 2011
Shared on It's A Keeper Aug. 12, 2011

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