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Calico Squash Casserole Recipe

Calico Squash Casserole Recipe

I have a thriving country garden and try a lot of recipes using my squash. It's a pleasure to present this beautiful casserole as part of a holiday menu or anytime. —Lucille Terry, Frankfort, Kentucky
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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 in squash mixture. Spoon over crumbs.
  • 3. Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Yield: 8 servings.

Nutritional Facts

1 serving (1 cup) equals 439 calories, 34 g fat (13 g saturated fat), 54 mg cholesterol, 1,055 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Calico Squash Casserole

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MY REVIEW
Reviewed Aug. 21, 2014

"Great summer recipe. I will make this again. Even the meat lovers loved it."

MY REVIEW
Reviewed Aug. 19, 2014

"I have made this recipe for several summers. It is delicious! I think I started just using green onions rather than both, though. But it's delicious whichever way!"

MY REVIEW
Reviewed Aug. 18, 2014

"Very good. I left out the water chestnuts because I don't like them, but otherwise followed the recipe. Will definitely make this again."

MY REVIEW
Reviewed Aug. 8, 2013

"This is a delicious casserole. I used Stove Top Stuffing instead of the crackers and mozzarella cheese instead of the cheddar. I usually try to cut calories when possible, so I used a light mayonnaise. Next time, I'll reduce the butter too. My husband loved it."

MY REVIEW
Reviewed Feb. 2, 2013

"I took this to a potluck and it was gone quickly. Very good."

MY REVIEW
Reviewed Dec. 6, 2009

"WOW! So much more than I expected. We WILL make it again. . .and again. . It is a well rounded veggie recipe. I'll cut back on the onions next time but that's all."

MY REVIEW
Reviewed Nov. 23, 2009

"This is a great recipe for those who have kids that don't like squash. The water chestnuts give it an extra crunchy texture."

MY REVIEW
Reviewed Oct. 7, 2009

"I have made this recipe countless times. My husband raves every time. This is our favorite way to eat zucchini and yellow squash."

MY REVIEW
Reviewed Sep. 17, 2009

"This one beats out the traditional Squash Casserole, although very tasty, "by a mile".

Laura T."

MY REVIEW
Reviewed Jan. 10, 2009

"This has become a family favorite. It has replaced the green bean casserole for Thanksgiving dinner. My husband is not a fan of vegetables and he still likes this recipe -- alot."

MY REVIEW
Reviewed Aug. 23, 2008

"Loved it! I'm thinking about adding French Fried Onion to it next time."

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