Calico Yellow & Zucchini Squash Casserole

READY IN: 1hr 36mins
Recipe by ratherbeswimmin

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

Top Review by Sweet Diva MJ

This is another of my favorite recipes - I have had it in my Taste of Home recipe collection for a long time. I was about to post it, but found you had beat me to it. Thanks!

Ingredients Nutrition

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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