Calico Squash Casserole

Ingredients

 

* 2 cups sliced yellow summer squash (1/4 inch thick)

* 1 cup sliced zucchini (1/4 inch thick)

* 1 medium onion, chopped

* 1/4 cup sliced green onions

* 1 cup water

* 1 teaspoon salt, divided

* 2 cups crushed butter-flavored crackers

* 1/2 cup butter, melted

* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

* 1 can (8 ounces) sliced water chestnuts, drained

* 1 large carrot, shredded

* 1/2 cup mayonnaise

* 1 jar (2 ounces) diced pimientos, drained

* 1 teaspoon rubbed sage

* 1/2 teaspoon white pepper

* 1 cup (4 ounces) shredded sharp cheddar cheese

 

Directions

 

* In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.

* Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs.

* Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Yield: 8 servings.

 

Done