Summer Squash Mushroom Casserole Recipe

INGREDIENTS

• 2 medium yellow summer squash, diced
• 1 large zucchini, diced
• 1/2 pound sliced fresh mushrooms
• 1 cup chopped onion
• 2 tablespoons California Olive Ranch® Olive Oil
• 2 cups (8 ounces) shredded cheddar cheese
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 1 cup crushed butter-flavored crackers (about 25 crackers)
• 1 tablespoon butter, melted