Calico Squash Casserole

• 2 c. yellow squash, sliced 1/4 inch thick
• 1 c. zucchini sliced, 1/4 inch thick
• 1 medium onion, chopped
• 1 c. water
• 1 tsp. salt, divided
• 2 c. crushed butter flavored crackers
• 1/2 c. butter or margarine, melted
• 1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
• 1 c. (8 oz.) sliced water chestnuts, drained
• 1 large carrot, shredded
• 1/2 c. mayonnaise
• 1 (2 oz.) jar diced pimentos, drained
• 1 tsp. rubbed sage
• 1/2 tsp. white pepper
• 1 c. shredded sharp cheddar cheese

1. In saucepan, combine the first five ingredients; add 1/2 tsp. salt.
2. Cover and cook until squash is tender, about 6 minutes. Drain well; set
3. aside.
4. Combine crumbs and butter; spoon half into a greased shallow 1 1/2 quart baking dish.
5. Combine soup, water chestnuts, carrot, mayonnaise, pimentos, sage, pepper and remaining salt; fold into squash mixture.
6. Spoon over crumbs. Sprinkle with cheese and the remaining crumb mixture.
7. Bake uncovered at 350u0b0 for 30 minutes or until lightly browned.
8. Yield: 8 servings.

yellow squash, zucchini, onion, water, salt, butter, butter, condensed cream, water chestnuts, carrot, mayonnaise, pimentos, sage, white pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101355 (may not work)