SierraCook
Master Chef
I love squash and a coworker gave me this recipe at work today. I am sure that most of us are stilling trying to use up the squash from our gardens.
Calico Squash Casserole
2 cups yellow squash, sliced
1 cup zucchini, sliced
1 medium onion, chopped
1/4 cup sliced green onions
1 cup water
1/2 teaspoon salt
2 cups crushed ritz crackers
1/2 cup melted butter
1 can cream of chicken soup
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1 jar diced pimentos
1/4 teaspoon pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
Combine first 5 ingredients in sauce pan. Add 1/2 teaspoon salt. Cover and boil until squash is tender, about 6 minutes. Drain well and set aside. Combine cracker crumbs and butter. Spoon half of cracker crumbs into 1 1/2 quart greased baking dish. Combine soup, mayonnaise, pimentos, pepper, onion salt, and garlic salt. Fold into squash mixture. Spoon into baking dish over crumbs. Sprinkle with cheese and remaining crumb mix. Bake uncovered at 350 degrees for 30 minutes.
Calico Squash Casserole
2 cups yellow squash, sliced
1 cup zucchini, sliced
1 medium onion, chopped
1/4 cup sliced green onions
1 cup water
1/2 teaspoon salt
2 cups crushed ritz crackers
1/2 cup melted butter
1 can cream of chicken soup
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1 jar diced pimentos
1/4 teaspoon pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
Combine first 5 ingredients in sauce pan. Add 1/2 teaspoon salt. Cover and boil until squash is tender, about 6 minutes. Drain well and set aside. Combine cracker crumbs and butter. Spoon half of cracker crumbs into 1 1/2 quart greased baking dish. Combine soup, mayonnaise, pimentos, pepper, onion salt, and garlic salt. Fold into squash mixture. Spoon into baking dish over crumbs. Sprinkle with cheese and remaining crumb mix. Bake uncovered at 350 degrees for 30 minutes.
