# 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
# 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
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.