Categories: Casserole, Side Dish, Squash
Ingredients
- 2 cups sliced yellow squash (1/4 inch thick)
- 1 cup sliced zucchini (1/4 inch thick)
- 1 medium onion, chopped
- 1/4 cup green onion, chopped
- 1 cup water
- 1 teaspoon salt, divided
- 2 cups crushed butter flavored crackers
- 1/2 cup butter or 1/2 cup margarine, melted
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 large carrot, shredded
- 1/2 cup mayonnaise
- 1 teaspoon rubbed sage
- 1/2 teaspoon white pepper
- 1 cup shredded cheddar cheese
Directions
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In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.
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Cover and cook until squash is tender, about 6 minutes.
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Drain well; set aside.
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Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.
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Combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.
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Spoon over crumbs.
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Sprinkle with cheese and the remaining crumb mixture.
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Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.