Creamy Baked Squash and Vegetable Casserole

Instructions

1. 1

   Preheat oven to 350°F. In a large saucepan, combine the sliced yellow squash, zucchini, onion, green onions, and water. Add 1/2 teaspoon of salt, cover, and cook until the squash is tender, about 6 minutes. Drain well and set aside.

2. 2

   In a medium bowl, mix the crushed butter-flavored crackers and melted butter. Spread half of the crumb mixture in the bottom of a greased 1.5-quart baking dish.

3. 3

   In a large bowl, combine the condensed cream of chicken soup, sliced water chestnuts, shredded carrot, mayonnaise, diced pimientos, rubbed sage, white pepper, and the remaining 1/2 teaspoon of salt. Gently fold in the cooked squash mixture. Spoon this mixture over the crumb layer in the baking dish.

4. 4

   Sprinkle the top with the shredded cheddar cheese and the remaining crumb mixture. Bake, uncovered, for 30 minutes or until lightly browned.