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

1. In a saucepan, combine the first 5 ingredients; add 1/2 teaspoon salt.

2. Cover and cook until squash is tender, about 6 minutes.

3. Drain well; set aside.

4. Combine cracker crumbs and butter; spoon half into a greased 1 1/2 quart casserole dish.

5. Combine soup, water chestnuts, carrot, mayonnaise, sage, pepper, and remaining salt; fold into squash mixture.

6. Spoon over crumbs.

7. Sprinkle with cheese and the remaining crumb mixture.

8. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned.

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