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
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.