Calico Yellow & Zucchini Squash Casserole |
|
 |
Prep Time: 60 Minutes Cook Time: 36 Minutes |
Ready In: 96 Minutes Servings: 8 |
|
Wonderful use for all my garden fresh squash and zucchini. Creamy, cheesy, and colorful. Ingredients:
2 cups sliced yellow squash (1/4 inch thick) |
1 cup sliced zucchini (1/4 inch thick) |
1 medium onion, chopped |
1/4 cup green onion, chopped |
1 cup water |
1 teaspoon salt, divided |
2 cups crushed butter flavored crackers |
1/2 cup butter or 1/2 cup margarine, melted |
1 (10 1/2 ounce) can cream of chicken soup |
1 (8 ounce) can sliced water chestnuts, drained |
1 large carrot, shredded |
1/2 cup mayonnaise |
1 teaspoon rubbed sage |
1/2 teaspoon white pepper |
1 cup shredded cheddar cheese |
Directions:
1. In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
2. Cover and cook until squash is tender, about 6 minutes.
3. Drain well; set aside.
4. Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
5. Combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.
6. Spoon over crumbs.
7. Sprinkle with cheese and the remaining crumb mixture.
8. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.
|
|