Zucchini, Squash and Corn Casserole

 

Zucchini, Squash & Corn Casserole

Ingredients:

2 medium zucchinis, sliced

2 medium yellow squashes, sliced

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, diced

1 cup shredded cheddar cheese

1 cup grated Parmesan cheese

1 cup sour cream

1 (10.5 oz) can cream of chicken soup

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup crushed buttery crackers (like Ritz)

2 tablespoons melted butter

Directions:

Prepare Vegetables: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish. In a large skillet, sauté zucchini, squash, corn, and onion over medium heat for 5 minutes until slightly softened.

Mix Filling: In a large bowl, combine sautéed vegetables, cheddar cheese, Parmesan cheese, sour cream, cream of chicken soup, garlic powder, and Italian seasoning. Mix until evenly coated.

Assemble Casserole: Transfer the mixture to the prepared casserole dish. Spread evenly.

Add Topping: In a small bowl, mix crushed crackers with melted butter. Sprinkle over the vegetable mixture.

Bake: Bake uncovered for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.

Serve: Let cool for 5 minutes before serving.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Servings: 6