Ingredients
2 cups sliced yellow summer squash (1/4 inch thick)1 cup sliced zucchini (1/4 inch thick)1 medium onion, chopped1/4 cup sliced green onions1 cup water1 teaspoon salt, divided2 cups crushed butter-flavored crackers1/2 cup butter, melted1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (8 ounces) sliced water chestnuts, drained1 large carrot, shredded1/2 cup mayonnaise1 jar (2 ounces) diced pimientos, drained1 teaspoon rubbed sage1/2 teaspoon white pepper1 cup shredded sharp cheddar cheese
Preparation
In a large 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 crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs.
Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.
