Ingredients:
1/2 cup plus 2 tablespoons butter or margarine, divided

6 medium zucchini, thinly sliced

4 medium yellow squash, thinly sliced

1 (8-ounce) package sliced fresh mushrooms

1 onion, chopped

1 teaspoon salt

1 teaspoon ground black pepper

1 sleeve buttery round crackers, such as Ritz, crushed

1/2 cup grated Parmesan cheese

Directions:

In a large skillet over medium-high heat, melt 1/2 cup butter. Add vegetables; cook, uncovered, stirring often, until tender, approximately 20 minutes. Add salt and pepper.  Preheat oven to 350 degrees. Spoon squash mixture into a 13-x-9-x-2-inch baking dish; set aside. In a medium saucepan over low heat, melt remaining 2 tablespoons butter. Remove from heat. Stir in crushed crackers and cheese. Sprinkle mixture over casserole. Bake for 45 minutes.

Ingredients:
1/4 cup butter

2 pounds carrots, peeled and sliced

1 onion, chopped

1 (10 3/4-ounce) can cream of celery soup

8 ounces sharp Cheddar cheese, grated

2/3 cup sour cream

1/3 cup milk

1 sleeve round buttery crackers, crushed

1 tablespoon butter, melted

Directions:

Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add carrots and onion, and cook, stirring constantly, for approximately 15 minutes. Stir in soup and next 3 ingredients; spoon into a lightly greased 9-x-13-x-2-inch baking dish. In a mixing bowl, combine crushed crackers and melted butter; sprinkle evenly over carrot mixture.  Bake for 30 to 40 minutes. May be prepared ahead and baked the day of meal.