8 oz sour cream
any other vegetables you think might go together (green beans, corn, etc)
1-1/2 c crushed cheese crackers
4 T melted margarine.
- In a large skillet, saute the summer squash, zucchini, onion and in oil until tender; drain.
- In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11-in. x 7-in. baking dish.
- Combine cracker crumbs and butter. Sprinkle over vegetable mixture
- Bake, uncovered, at 350° for 25-30 minutes or until bubbly.