Squash and Zucchini Casserole

Ingredients

• 3 cups yellow squash
• 2 cups zucchini

• 2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/8 cup half-and-half
• 1/2 teaspoon onion flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup butter (melted)
• 72-108 Ritz crackers (2-3 sleeves)

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Slice squash and zucchini into bite-sized pieces.

3. 3

   Crush 1 1/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish.

4. 4

   Mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper.

5. 5

   Combine soup mixture with vegetables and coat evenly.

6. 6

   Pour into banking dish on top of crackers.

7. 7

   Bake at 350 for 25-30 minutes, or until vegetables are tender.

8. 8

   Combine melted butter with the remaining crushed crackers and top the casserole.

9. 9

   Bake for an additional 5-10 minutes or until crackers are golden brown.