Calico Squash Casserole

Cooking Recipes Catalogue
Advertizing:

A rich and creamy squash casserole with garden favorites yellow and zucchini squashes combined with mushroom soup, water chestnuts, carrots and pimentos, baked in a buttery cracker crust.

INGREDIENTS (for 8 servings):

PREPARATION:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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 preheated oven for 20 to 30 minutes, or until firm and heated through.