Ingredients
8
8 servings
- •2 cups sliced yellow squash
- •1 cup sliced zucchini
- •1 onion, chopped
- •0.25 cup sliced green onion
- •1 cup water
- •1 teaspoon salt, divided
- •2 cups crushed buttery round crackers
- •0.5 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
- •0.5 cup mayonnaise
- •0.5 (4 ounce) jar diced pimento peppers, drained
- •1 teaspoon sage
- •0.5 teaspoon white pepper
- •1 cup shredded sharp Cheddar cheese
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 401
- Carbohydrate: 20g
- Fat: 34g
- Fiber: 2g
- Protein: 6g
- Sugar: 5g
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