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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 Ingredients:
2 cups sliced yellow summer squash (1/4 inch thick) |
1 cup sliced zucchini (1/4 inch thick) |
1 medium onion, chopped |
1/4 cup sliced green onions |
1 cup water |
1 teaspoon salt, divided |
2 cups crushed butter-flavored crackers |
1/2 cup butter, melted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (8 ounces) sliced water chestnuts, drained |
1 large carrot, shredded |
1/2 cup mayonnaise |
1 jar (2 ounces) diced pimientos, drained |
1 teaspoon rubbed sage |
1/2 teaspoon white pepper |
1 cup (4 ounces) shredded sharp cheddar cheese |
Directions:
1. In a large 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.
2. Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs.
3. Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Yield: 8 servings.
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