Side Pannel
Calico Squash Casserole
Calico Squash Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles
Ingredients List
- 2 c Yellow summer squash; sliced
- -1/4" thick
- 1 c Zucchini; sliced 1/4" thick
- 1 md Onion; chopped
- 1/4 c Sliced green onions
- 1 c Water
- 1 ts Salt; divided
- 2 c Crushed butter-flavored
- -crackers
- 1/2 c Butter or margarine; melted
- 10 3/4 oz Can condensed cream of
- -chicken soup; undiluted
- 8 oz Slices water chestnuts;
- -drained
- 1 lg Carrot; shredded
- 1/2 c Mayonnaise
- 2 oz Jar diced pimientos; drained
- 1 ts Rubbed sage
- 1/2 ts White pepper
- 1 c Shredded sharp American
- -cheese
Directions
In a 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. Combine 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 degrees for 30 minutes or until lightly browned. Yield: 8
servings.
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. Combine 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 degrees for 30 minutes or until lightly browned. Yield: 8
servings.
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