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Summer Squash Casserole

Prep: 20 min. | Total: 45 min

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
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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.

Serves 10

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