Calico Squash Casserole

My great-aunt made this for a family gathering and it's been a hit ever since, even with the kids! The water chestnuts add a different texture and my husband has even used whole baby carrots instead of shredded carrot. Easy and fast to make and a good way to use up all that squash from the garden!

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 401 Calories

Ingredients

• 1 cup water
• 1 onion, chopped
• ½ cup melted butter
• 1 cup shredded sharp Cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup mayonnaise
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 large carrot, shredded
• 2 cups crushed buttery round crackers
• 1 teaspoon sage
• ½ teaspoon white pepper
• 1 teaspoon salt, divided
• ¼ cup sliced green onion
• 2 cups sliced yellow squash
• 1 cup sliced zucchini
• ½ (4 ounce) jar diced pimento peppers, drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.

Step 3

In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.

Step 4

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.

Step 5

Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.