Calico Squash Casserole

Recipe Ingredients

2 cups	474ml	Yellow summer squash - sliced 1/4" thick
1 cup	237ml	Zucchini - sliced 1/4" thick
1 cup	62g / 2.2oz	Onion - chopped (medium)
1/4 cup	15g / 0.5oz	Sliced green onions
1 cup	237ml	Water
1 teaspoon	5ml	Salt - divided
2 cups	396g / 13oz	Crushed butter-flavored crackers
1/2 cup	99g / 3.5oz	Butter or margarine - melted
1		Condensed cream of chicken soup - undiluted
1		Water chestnuts - drained
1		Carrot - shredded (large)
1/2 cup	118ml	Mayonnaise
1		Diced pimientos - drained
1 teaspoon	5ml	Rubbed sage
1/2 teaspoon	2.5ml	White pepper
1 cup	146g / 5.1oz	Shredded sharp American cheese

Recipe Instructions

In a 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. Combine 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 350F for 30 minutes or until lightly browned.

Source:
Taste of Home, August/September, 1997

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