Printable | Taste of Home

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
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

Printed from tasteofhome.com Oct 13, 2008

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Calico Squash Casserole cont.

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.

Yield: 8 servings.