SQUASH CASSEROLE

 

  • Cooking Time: 30-35 min.
  • Servings: 8
  • Preparation Time: 20 min.

Ingredients

  • # 3 cups sliced yellow summer squash (1/4 inch thick)
  • # 1 cups sliced zucchini (1/4 inch thick)
  • # 1 medium onion, chopped
  • # 1/4 cup sliced green onions
  • # 1 teaspoon salt, divided
  • # water
  • # 2 cups crushed butter-flavored crackers
  • # 1/2 cup butter, melted
  • # 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • # 1 large carrot, shredded
  • # 1/2 cup mayonnaise
  • # 1/2 cup light sour cream
  • # 1 jar (2 ounces) diced pimientos, drained
  • # 1 teaspoon rubbed sage
  • # 1/2 teaspoon white pepper
  • # 1 1/2 cup shredded sharp cheddar

Directions

  • In a large saucepan, combine the first 4 ingredients; add 1/2 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 1-1/2-qt. baking dish. In a large bowl, combine the soup, carrot, mayonnaise,sour cream, 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° for 30 minutes or until lightly browned. Yield: 8 servings.

Notes

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