• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Calico Squash Casserole

  • Recipe Submitted by on

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


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

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