Zucchini Casserole

Ingredients:

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

Instructions:

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.