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Calico Squash Casserole

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Calico Squash Casserole

Directions

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Ingredients :

  • 2 cups sliced yellow squash
  • 1 cup sliced zucchini
  • 1 onion
  • chopped
  • ¼ cup sliced green onion
  • 1 cup water
  • 1 teaspoon salt
  • divided
  • 2 cups crushed buttery round crackers
  • ½ 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
  • ½ cup mayonnaise
  • ½ (4 ounce) jar diced pimento peppers
  • drained
  • 1 teaspoon sage
  • ½ teaspoon white pepper
  • 1 cup shredded sharp Cheddar cheese
  • Methods :

  • 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 9×13 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.
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