Calico Squash Casserole 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Calico Squash Casserole cont. 1 teaspoon rubbed sage 1/2 teaspoon white pepper 1 cup (4 ounces) shredded sharp cheddar cheese 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Calico Squash Casserole Yield: 8 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008