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Calico Squash Casserole Recipe

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This recipe for Calico Squash Casserole is from Recipes From The Valley, 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 cups yellow squash
1 cup sliced zucchini
one onion, chopped
1/4 cup sliced green onion
1 teaspoon salt, divided
2 cups crushed buttery round crackers
1/2 cup melted butter
1 can condensed cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
one large carrot, shredded
1/2 cup mayonnaise
1 half (4 ounce) jar diced pimento peppers, drained
1 teaspoon sage
1/2 teaspoon white pepper
1 cup shredded sharp cheddar cheese
Directions:
Directions:
In a large saucepan combine yellow squash, zucchini, onion, green onion, water, and 1/2 teaspoons salt. Cover and cook over medium heat about 6 min. drain well and set aside.
In a medium bowl combine cracker crumbs and butter. Mix well and spread half the mixture into the bottom of a 9 x 13 casserole dish.
In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, Sage, pepper, and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top and then the remaining cracker crumbs. Bake in a preheated oven at 350° for 20 to 30 min. or until firm and heat it through.

 

 

 

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