Calico Squash Casserole

Mary JacquelineMary Jacqueline Atkinson

Contributed by: Mary Jacqueline Atkinson Colorful, tasty, and easy, even the kids will go crazy for this creamy and nutritious veggie dish. Perfect for potlucks and family dinners!

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Makes 8 servings
total time:
50 min

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Calico Squash Casserole photo Save this recipe 1
Makes 8 servings
total time:
50 min


  • 2 cups sliced yellow squash
  • 1 cup sliced zucchini
  • 1 onion, chopped
  • 1/4 cup sliced green onion
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups crushed buttery round crackers*
  • 1/2 cup melted butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 1 (2-4 ounce) jar diced pimento peppers, drained
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon white pepper
  • 1 cup shredded sharp Cheddar cheese
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  • 1

    Preheat oven to 350 degrees F (175 degrees C).

  • 2

    In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.

  • 3

    In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.

  • 4

    In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.

  • 5

    Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

Recipe Notes

Edit note

*For a healthier alternative, toasted chopped pecans can be substituted for the crackers and butter.

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