Cheesy Squash Casserole

This mushroom, spinach, and squash casserole is so cheesy you'll almost forget you're eating vegetables.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 530 Calories

Ingredients

• 1 cup shredded sharp Cheddar cheese
• 1 (4 ounce) jar diced pimento peppers, drained
• 2 tablespoons butter, divided
• 1 cup shredded Parmesan cheese
• 2 cloves garlic, minced, or more to taste
• 1 (8 ounce) package baby bella mushrooms, sliced
• 2 cups crushed buttery round crackers (such as Ritz®)
• 1 (5 ounce) package baby spinach leaves
• 2 cups thinly sliced zucchini
• 2 cups thinly sliced yellow squash
• 1 small white onion, thinly sliced
• 0.5 teaspoon ground black pepper
• 0.5 cup butter, melted
• 0.5 teaspoon salt
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.5 cup mayonnaise
• 2 plum tomatoes, seeded and thinly sliced
• 0.25 cup sliced green onion

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.

Step 3

Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.

Step 4

Mix crackers with 1/2 cup melted butter in a medium bowl.

Step 5

Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.

Step 6

Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.

Step 7

Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.