Calico Squash Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Calico Squash Casserole Recipe). My great-aunt made this for a family gathering and it's been a hit ever since, even with the kids! The water chestnuts add a different texture and my husband has even used whole baby carrots instead of shredded carrot. Easy and fast to make and a good way to use up all that squash from the garden!

Brief

Prep 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 8

Yield: 8 to 10 servings

Calico Squash Casserole Recipe

Ingredients

2 cups sliced yellow squash

1 cup sliced zucchini

1 onion

chopped

¼ cup sliced green onion

1 cup water

1 teaspoon salt

divided

2 cups crushed buttery round crackers

½ cup melted butter

1 (10.75 ounce) cancondensed cream of mushroom soup

1 (8 ounce) can sliced water chestnuts

drained

1 large carrot

shredded

½ cup mayonnaise

½ (4 ounce) jar diced pimento peppers

drained

1 teaspoon sage

½ teaspoon white pepper

1 cup shredded sharp Cheddar cheese

Side Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in preheated oven for 20 to 30 minutes or until firm and heated through.

Nutritional Information

Calico Squash Casserole Recipe

Servings Per Recipe:8

Calories: 401.3

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 20g 7%

Dietary Fiber: 2.3g 9%

Sugars: 4.6g

Fat: 33.7g 52%

Saturated Fat: 13.3g 67%

Cholesterol: 50.6mg 17%

Vitamin A Iu: 2442.1IU 49%

Niacin Equivalents: 2.3mg 17%

Vitamin B6: 0.2mg 13%

Vitamin C: 10.2mg 17%

Folate: 19.1mcg 5%

Calcium: 141.7mg 14%

Iron: 1.8mg 10%

Magnesium: 21.1mg 8%

Potassium: 229.3mg 6%

Sodium: 1084.7mg 43%

Calories From Fat: 303.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.