Calico Squash Casserole

Name: Calico Squash Casserole
Ingredients: 2 c. yellow squash, sliced 1/4 inch thick; 1 c. zucchini sliced, 1/4 inch thick; 1 medium onion, chopped; 1 c. water; 1 tsp. salt, divided; 2 c. crushed butter flavored crackers; 1/2 c. butter or margarine, melted; 1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted; 1 c. (8 oz.) sliced water chestnuts, drained; 1 large carrot, shredded; 1/2 c. mayonnaise; 1 (2 oz.) jar diced pimentos, drained; 1 tsp. rubbed sage; 1/2 tsp. white pepper; 1 c. shredded sharp cheddar cheese

15 ingredients

8 steps

Ingredients

2 c. yellow squash, sliced 1/4 inch thick
1 c. zucchini sliced, 1/4 inch thick
1 medium onion, chopped
1 c. water
1 tsp. salt, divided
2 c. crushed butter flavored crackers
1/2 c. butter or margarine, melted
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
1 c. (8 oz.) sliced water chestnuts, drained
1 large carrot, shredded
1/2 c. mayonnaise
1 (2 oz.) jar diced pimentos, drained
1 tsp. rubbed sage
1/2 tsp. white pepper
1 c. shredded sharp cheddar cheese

Directions

1

In saucepan, combine the first five ingredients; add 1/2 tsp. salt.
2

Cover and cook until squash is tender, about 6 minutes. Drain well; set
3

aside.
4

Combine crumbs and butter; spoon half into a greased shallow 1 1/2 quart baking dish.
5

Combine soup, water chestnuts, carrot, mayonnaise, pimentos, sage, pepper and remaining salt; fold into squash mixture.
6

Spoon over crumbs. Sprinkle with cheese and the remaining crumb mixture.
7

Bake uncovered at 350° for 30 minutes or until lightly browned.
8

Yield: 8 servings.