The Barefoot Cook

Zucchini Casserole

2 med. zucchini, sliced (1/4 inch thick)
1 med. yellow summer squash, sliced (1/4 inch thick)
1 medium onion, chopped
1/4 cup sliced green onions
1 cup water
1 teaspoon salt, divided
2 cups crushed butter-flavored crackers
1/2 cup butter or margarine, melted
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 large carrot, shredded
1/2 cup mayonnaise
1 jar (2 oz.) diced pimiento, drained, (optional)
1 teaspoon rubbed sage
1/2 teaspoon white pepper
1 cup (4 oz.) shredded sharp cheddar cheese
In a saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender., about 6 minutes. Drain well; set aside.
Combine cracker crumbs and butter; spoon half into a greased 1-1/2 qt. baking dish. 
Combine soup, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture.
Spoon over crumbs.
Sprinkle with cheese and the remaining crumbs mixture.
Bake, uncovered, at 350 for 30 minutes or until lightly browned.
Make 8 servings.


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