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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Calico Squash Casserole Recipe

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This recipe for Calico Squash Casserole is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C sliced yellow summer squash (1/4 inch thick)
1 C sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 C sliced green onions
1 C water
1 tsp salt, divided
2 C crushed butter-flavored crackers (Ritz)
1/2 C butter or margarine, melted
1 can cream of chicken soup, undiluted
1 can (8 oz.) sliced water chestnuts, drained
1 large carrot, shredded
1/2 C mayonnaise
1 jar (2 oz.) diced pimientos, drained
1 tsp rubbed sage
1/2 tsp white pepper
1 C shredded sharp cheddar cheese
Directions:
Directions:
In a saucepan, combine first five ingredients.
Add 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, 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 350º for 30 minutes or until lightly browned.
Number Of Servings:
Number Of Servings:
8

 

 

 

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