Summer Medley
A vibrant summer vegetable casserole blending zucchini and squash with creamy, savory sauce, topped with seasoned breadcrumbs—perfect for light, family-friendly meals during warm months.
Ingredients
Instructions
- Slice squash and zucchini into 1/2-inch pieces.
- Boil the sliced vegetables for 5 minutes and then drain.
- Place the drained vegetables in a casserole dish.
- In a bowl, combine cream of chicken soup, sour cream, and chopped onion; pour this mixture over the vegetables.
- Mix Italian seasoned bread crumbs with melted margarine or butter.
- Sprinkle the bread crumb mixture evenly on top of the casserole.
- Bake at 350°F for 45 minutes until bubbly and golden.
Nutrition & Diet Analysis (per serving)
389
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).