adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Calico Squash Casserole
Calico Squash Casserole
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Creamy squash casserole with yellow and zucchini squash, mushroom soup, water chestnuts, carrots, and pimentos, topped with a buttery cracker crust.
Ingredients:
  • 2 cups sliced yellow squash
  • 1 cup sliced zucchini
  • 1 onion, chopped
  • 0.25 cup sliced green onion
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups crushed buttery round crackers
  • 0.5 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
  • 0.5 cup mayonnaise
  • 0.5 (4 ounce) jar diced pimento peppers, drained
  • 1 teaspoon sage
  • 0.5 teaspoon white pepper
  • 1 cup shredded sharp Cheddar cheese
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C).
  • In a large saucepan, mix together yellow squash, zucchini, onion, green onion, water, and 1/2 teaspoon salt. Cover and cook over medium heat for 6 minutes. Drain thoroughly and set aside.
  • Combine crunchy cracker crumbs with creamy butter in a bowl. Mix thoroughly and evenly spread half of the mixture in the bottom of a 9x13 inch casserole dish.
  • Combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper, and 1/2 teaspoon salt in a large bowl. Gently mix in the squash mixture. Spoon over crumb crust, top with cheese, and sprinkle remaining cracker crumbs on top.
  • Place the dish in a hot oven for 20 to 30 minutes, or until it is solid and thoroughly heated.

Similar Recipes