Shelly's Recipe

CALICO SQUASH CASSEROLE

Category: Squash

2 cups sliced yellow squash
1 cup sliced zucchini
1 onion, chopped
1/4 cup sliced green onions
1 cup water
1 tsp salt, divided
2 cups crushed buttery round crackers
1/2 cup melted butter
1 can cream of mushroom soup
1 (8 oz) can sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1/2 (4 oz) jar diced pimentos, drained
1 tsp ground sage
1/2 tsp ground white pepper
1 cup shredded sharp cheddar cheese
1/4 cup slivered almonds, broken up

Preheat oven to 350. In a large saucepan, combine first 6 ingredients and 1/2 tsp salt. Cover and cook over medium heat for 6 minutes. Drain well and set aside.

In a medium bowl, combine the crackers crumbs and butter. Mix well and spread half of the mixture into a lightly greased 13x9 inch baking dish.

In a large bowl, combine soup, next 7 ingredients and remaining salt. Fold in squash mixture and spoon over crumb crust. To the reserved cracker mixture, add the cheese and slivered almonds. Sprinkle over the top of the squash mixture. Bake for 20-30 minutes. Serves 8