Recipe - Calico Squash Casserole

2 cup Yellow summer squash; cut or sliced up
1/4" thick
1 cup Zucchini; cut or sliced up 1/4" thick
1 md Onion; chopped
One fourth cup Sliced green onions
1 cup Water
1 teaspoon Salt; divided
2 cup Crushed butterflavored
crackers
One half cup Butter or margarine; melted
10 Three fourths ounce Can condensed cream of
chicken soup; undiluted
8 ounce Slices water chestnuts;
drained
1 lg Carrot; shredded
One half cup Mayonnaise
2 ounce Jar minced pimientos; drained
1 teaspoon Rubbed sage
One half teaspoon White pepper
1 cup Shredded sharp American
cheese

In a saucepan, combine the first five ingredients; add One half 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
11/2qt. 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 MCRecipe Digest V1 #1020 by NGavlak NGavlak@aol.com on Jan 17,
1998