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Calico Squash Casserole Recipe

Recipe by: DIXYDAHL1N

"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!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook40 m
  • Ready In50 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2In 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.
  • 3In 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.
  • 4In 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.
  • 5Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.
Ingredients
  • 8 servings
  • 401 cals
  • 2 cups sliced yellow squash
  • 1 cup sliced zucchini
  • 1 onion, chopped
  • 1/4 cup sliced green onion
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups crushed buttery round crackers
  • 1/2 cup melted butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 1/2 (4 ounce) jar diced pimento peppers, drained
  • 1 teaspoon sage
  • 1/2 teaspoon white pepper
  • 1 cup shredded sharp Cheddar cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    401
    20%
  • Fat:
    33.7
    52%
  • Carbs:
    20
    6%
  • Protein:
    6.3
    13%
  • Cholesterol:
    51
    17%

Based on a 2,000 calorie diet

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