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Calico Squash Casserole

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  • 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 servings.
NOTES : "I have a thriving country garden and try a lot of recipes using my squash. It's a pleasure to present this beautiful casserole as part of a holiday menu or anytime.-Lucille Terry, Frankfort, Kentucky" Recipe by: Taste of Home, August/September, 1997
Posted to MC-Recipe Digest V1 #1020 by NGavlak <> on Jan 17, 1998