Squash Casserole

[Guest guest]

Hello Group,

I see this is squash month. What a nice idea!

This recipe was given to me by my coworker and friend Anne.

I made it two weeks ago and it was delicious. I will be making this

again soon.

 

Ingredients

 

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 (do not eliminate)

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

 

 

Preheat oven to 350 degrees.

In 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.

In 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.

In 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.

Bake in preheated oven for 20 to 30 minutes, or until firm and

heated through.

 

makes eight servings.

 

Ron