calico squash casserole

Ingredients

• Servings: 8
• 2 cups sliced yellow squash
• 1 cup sliced zucchini
• 1 onion, chopped
• 1/4 cup sliced green onion
• 1 cup water
• 1 teaspoon salt, divided
• 2 cups crushed buttery round crackers
• 1/2 cup melted butter
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 large carrot, shredded
• 1/2 cup mayonnaise
• 1/2 (4 ounce) jar diced pimento peppers, drained
• 1 teaspoon sage
• 1/2 teaspoon white pepper
• 1 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. cover and cook over medium heat about 6 minutes. drain well and set aside.
• in a medium bowl combine cracker crumbs and butter. mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
• in a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. fold in squash mixture and spoon over crumb crust. sprinkle cheese on top, and then the remaining cracker crumbs.
• bake in preheated oven for 20 to 30 minutes, or until firm and heated through.