Squash Zucchini Casserole

2 zucchini, sliced

2 yellow crookneck squash, sliced

(Any kind of veggies would work, EX- mushrooms, brocolli, green beans)

2 can of cream of chicken soup (or cream of mushroom)

2 garlic cloves, minced

1 yellow onion, diced (or it can be left out)

1 sleeve of Ritz crackers, divided

2 T. butter (melted)

salt (to taste)

pepper (to taste)

Optional: red pepper flakes (to taste)

Begin by slicing your squash and zucchini….

Next, mince your garlic and dice your onions and add that to your squash/zucchini mixture.

Then, add your cream of mushroom soup.  

Next, add your salt and pepper.

Then, take half of the sleeve of the Ritz crackers, and crush them by hand and add to your squash mixture.  Stir everything together with a large spoon until your casserole is all combined.

Pour your casserole into an oven safe dish.  Then, take the rest of the Ritz crackers and sprinkle them over the top of the casserole, like the picture below.

Lastly, take the melted butter and pour it over the crumbled Ritz cracker topping.  

Bake casserole at 350 degrees for an hour (could take longer).  For the last 5 minutes, I turn on the broiler to turn the top of the casserole crispy and to give the topping a golden brown color.  Watch so it doesn't burn!