I love to try out different recipes for the squash I grow in my garden. It's fun to bring this beautiful casserole to potlucks because I know it'll go fast. Even the little ones like it. —Lucille Terry, Frankfort, Kentucky
Calico Squash Casserole
Calico Squash Casserole
Prep Time
20 min
Cook Time
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 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, uncovered, at 350° for 30 minutes or until lightly browned.
Nutrition Facts
1 cup: 439 calories, 34g fat (13g saturated fat), 54mg cholesterol, 1055mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 7g protein.
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