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Calico Squash Casserole

 Calico Squash Casserole
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
8 ServingsPrep: 20 min. Bake: 30 min.

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

  • 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 in squash mixture. Spoon over crumbs.
  • Sprinkle with cheese and the remaining crumb mixture. Bake,

2 of 2

Calico Squash Casserole (continued)

Directions (continued)

  • 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.