MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Calico Squash Casserole
Categories: Squash, Vegetables, Herbs, Cheese, Soups
Yield: 8 servings

1 c Sliced (1/4") zucchini
1 md Onion; chopped
1/4 c Sliced green onions
1 c Water
1 ts Salt; divided
2 c Crushed butter-flavored
- (Ritz) crackers
1/2 c Butter, melted
10 3/4 oz Can cream of chicken soup;
- undiluted
8 oz Can sliced water chestnuts;
- drained
1 lg Carrot; shredded
1/2 c Mayonnaise
2 oz Jar diced pimientos;
- drained
1 ts Rubbed sage
1/2 ts White pepper
1 c Shredded sharp Cheddar
- cheese

In a large saucepan, combine the first five 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, water chestnuts, carrot, mayonnaise,
pimientos, sage, pepper and remaining salt; fold in
squash mixture. Spoon over crumbs.

Sprinkle with cheese and the remaining crumb mixture.
Bake, uncovered, @ 350ºF/175ºC for 30 minutes or until
lightly browned.

Lucille Terry, Frankfort, Kentucky

Makes 8 servings

RECIPE FROM: https://www.tasteofhome.com

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