| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Kentucky | Casseroles, Taste of ho | 8 | Servings |
INGREDIENTS
| 2 | c | Yellow summer squash; sliced 1/4" thick |
| 1 | c | Zucchini; sliced 1/4" thick |
| 1 | md | Onion; chopped |
| 1/4 | c | Sliced green onions |
| 1 | c | Water |
| 1 | ts | Salt; divided |
| 2 | c | Crushed butter-flavored crackers |
| 1/2 | c | Butter or margarine; melted |
| 10 3/4 | oz | Can condensed cream of chicken soup; undiluted |
| 8 | oz | Slices 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 American cheese |
INSTRUCTIONS
In a 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. Combine soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs. Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned. Yield: 8 servings. NOTES : "I have a thriving country garden and try a lot of recipes using my squash. It's a pleasure to present this beautiful casserole as part of a holiday menu or anytime.-Lucille Terry, Frankfort, Kentucky" Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17, 1998
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