Shelly's Recipe

SQUASH AND ZUCCHINI CASSEROLE

Category: Squash

1/2 cup plus 2 tablespoons butter or margarine, divided
6 medium zucchini, thinly sliced
4 medium yellow squash, thinly sliced
1 (8-ounce) package sliced fresh mushrooms
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 sleeve round butter crackers, crushed
1/2 cup grated Parmesan cheese

In a large skillet over medium-high heat on stovetop, melt 1/2 cup butter. Add vegetables; cook, uncovered, for 20 minutes, or until tender, stirring often. Add salt and pepper.

Preheat oven to 350. Spoon squash mixture into a 9-x-13-x-2-inch baking dish; set aside.

In a medium saucepan over low heat on stovetop, melt remaining 2 tablespoons butter. Remove from heat. Stir in crushed crackers and cheese. Sprinkle mixture over casserole. Bake for 45 minutes. Yield: 12 - 16 servings