A rich and creamy squash casserole with garden favorites yellow and zucchini squashes combined with mushroom soup, water chestnuts, carrots and pimentos, baked in a buttery cracker crust.
| Prep Time: | 10m |
| Cook Time: | 40m |
| Ready in: | 50m |
| Yield: | 8 to 10 servings |
| 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 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 F (175 degrees C).
- 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.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 409 cal | Total Fat: | 34.4 g | Cholesterol: | 54 mg | |||
| Sodium: | 1139 mg | Carbohydrates: | 20.5 g | Fiber: | 2.5 g | |||
| Protein: | 6.3 g | |||||||
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