This is a print preview of "Calico Squash Casserole" recipe.

Calico Squash Casserole Recipe
by ginger

Calico Squash Casserole

One of my mom's recipes. Love it! Great use of squash, lot of color and great flavor and texture.

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 1

Ingredients

  • 2 cups sliced yellow squash (1/4 in thick)
  • 1 cup sliced zucchini
  • 1 med chopped onion
  • 1/4 cup sliced green onions
  • 1 cup water
  • 1 tsp salt, divided
  • 2 cups crushed butter flavored crackers
  • 1/2 cup butter or margarine, melted
  • 1 can (10 3/4 oz) cream of chicken soup (undiluted)
  • 1 can (8 oz) sliced water chestnuts (drained)
  • 1 large carrot (shredded)
  • 1/2 cup mayo
  • 1 jar (2 oz) diced pimento (drained)
  • 1 tsp rubbed sage
  • 1/2 tsp white pepper
  • 1 cup (4 oz) shredded sharp cheddar cheese

Directions

  1. In a saucepan combine both squash, onion, and water with 1/2 tsp 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, carrots, Mayo, pimento, 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.