Calico Yellow & Zucchini Squash Casserole

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Total Time
1hr 36mins
1 hr
36 mins

Wonderful use for all my garden fresh squash and zucchini. Creamy, cheesy, and colorful.

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  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.